The puffed amaranth in these muffins makes them rather light and fluffy, especially given they are gluten free. With the added advantage being amaranth is the nutritional heavy-weight of the grain family.
Start by stewing half a cup of prunes and half a cup of blueberries in a little water. Over the top melt about 70g of dark chocolate and 50g of butter. While it’s melting whisk 4 eggs with half a cup of raw sugar. Whisking is fun for kids…. sometimes a touch messy, but fun. Add 1 cup ground almonds, 1/2 cup puffed amaranth, half cup brown rice flour, 1 tsp of baking powder and a couple of spoons of cocoa powder (optional). At some point you’ll need to switch the whisk for a wooden spoon.
Blend the chocolate, butter, prunes and blueberries together into a thick paste and then beat this into the rest of the mix. Spoon into muffin cases. Made 12 regular size muffins – baked at 180 for about 15mins.
While I wasn’t looking B managed to eat 3 of these within a few moments of arriving home from school. I guess it’s Friday, it’s the first week of term, and they taste pretty good..