The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Mix dry ingredients. Add wet ingredients. Then mix in cooked amaranth. Mix all by hand with a whisk (no mixer required).
Don’t overmix…it will be “grainy”.
Oil your muffin pan with safe oil (paper liners generally don’t work with this recipe, as they stick to the muffins pretty bad). Fill the pan 3/4 full and then put the blueberries on top (3-5 each).
Bake for about 25 minutes at 350 °F or until muffins are golden and toothpick comes out clean.
Sometimes these fall in the center, sometimes not. Let them cool a bit and use a knife to loosen around the edges, and then they will come out clean. These freeze well so you can save them and have some for breakfast all week.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.