Orange Amaranthus Muffins
|Amaranthus flour||1 1⁄2 Cup (24 tbs)|
|Dry yeast||2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Grated orange rind||3 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
Prepare a 12-cup muffin pan (2 1/2-inch size) by brushing bottoms and sides with oil.
Sift together flour and salt into a medium-size bowl.
Add yeast and mix together.
In a mixing bowl, beat egg yolks until thick.
Add honey and oil.
Combine skim milk with egg mixture.
Stir in flour mixture.
Add orange rind, mace and raisins.
Beat egg whites until soft peaks form.
Gently fold beaten egg whites into batter until well combined.
Spoon batter into prepared muffin pan cups, filling two-thirds full.
Place in warm area or over a shallow pan of hot water, cover, and allow to rise for 30 minutes.
Meanwhile, preheat oven to 375°F.
Place raised muffins on middle rack in preheated oven and bake 30 minutes or until nicely browned.
Remove from oven and loosen edge of each muffin with a spatula; remove and serve immediately.