Buckwheat and Amaranth Muffins

Very disappointed to see these are half wheat.

These are very good! I substituted almond meal for the flour to make it GF and watered down almond yogurt for the butter milk. They are moist and savory--I will definitely make them again.

Use 1 cup of honey 3 teaspoons of vanilla 2 teaspoons of cloves 3 teaspoons of cinnamon 1/2 cup of strong earl grey tea (substituting for buttermilk)

I had trouble grinding the amaranth for this recipe, I first tried a food processor and then a mortar and pestle, and didn't get anything resembling flour. The amaranth has a millet-like texture. I agree with other comments that these muffins are pretty bland. Spreading jam on them made them acceptable.

I liked these. I’m sure they would be fine if those who like a sweeter muffin added some brown sug. My only sub was agave syrup for honey. Next time I might try cinnamon and nutmeg. Crunchiness of amaranth is nice. Will make again. Want to plug dried buttermilk, too. Works great and keeps a long time in airtight container on cool shelf, and can be bought in bulk.

Like others, I used maple syrup in place of honey and 2 Tbs of coconut sugar (so I could throw out the box)added 1/3 c golden raisins and 1/3 cup apple compote. Just for kicks I toasted the amaranth and did not grind. Delicious, moist @350 convection 16 minutes. and not too sweet. Like me, you can empty out bits from your pantry or fridge to dress up the recipe

I used raisins instead of blackberries for a more winter touch. They are delicious and not so sweet, which for breakfast is good! Next time will add some nuts and cinnamon too

added dried fruit to make them a tad sweeter, lemon extract for a little zing.

I made these the other day, substituted some of the amaranth flour for white AP flour. Overall this recipe was disappointing. It was pretty flavorless, and the blackberries didn't help give it any sort of flavor punch it desperately needed. It also baked in 15 minutes vs. 30, so beware of that!

Mine raised more than pictured. Very good. One kid loved, the other wasn't a fan. They aren't as sweet as kiddos are used to, but that's what I was looking for. Will make again

Made these as is, except we had difficulty grinding the amaranth so just added it in seed form, and didn’t have canola so used sunflower oil. We enjoyed the muffins. If anything they could use a bit more flavor. They were not at all dry.

My picky kid snarfed these. I used almond flour to make them gluten free, and sub’ed maple syrup and coconut oil as out of honey and canola. Maybe the almond flour and coconut oil helped them stay moist? Like many muffin recipes, blessedly forgiving. Next time I would add more berries (I chopped them - blackberries are big!).

Cooked as per the recipe, with the addition of a sliced banana. That was critical, it added some needed sweetness to balance out the savory.

Had to "manufacture" buttermilk from whole milk+lemon juice, substitute one cup of Craisins (TM) for the blackberries. Batter was thinner than expected but baked up perfectly. Nutty and a little crunchy. My wife loved them!

A flop. I agree with the writer that most muffins are too sweet, but these are not sweet enough by a long shot and very bland. I made a maple cinnamon compound butter which promoted them to “acceptable.” (My husband still won’t touch them.) On the upside, they are moist, and I wouldn’t feel guilty feeding them to even young kids. If I weren’t breastfeeding and in need of every possible potential calorie I can shove in my maw, these would have gone in the garbage.