Peanut Butter Ancient Grains Corn Muffins
Peanut Butter Ancient Grain Corn Muffins are lightly sweet, and loaded with healthy kaniwa, a grain similar to but smaller than quinoa.
Equipment
- muffin tin
Ingredients
- 1/2 cup kaniwa grain uncooked
- 1-1/4 cups all-purpose flour
- 1 cup yellow corn meal
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup natural peanut butter
- 1/2 cup kefir or buttermilk
Instructions
- Preheat oven to 350F.
- Place one cup water in a small saucepan and bring to a boil.
- Stir in kaniwa. Reduce heat, cover and cook without lifting lid for 15 minutes.
- Remove from heat and let rest undisturbed for ten minutes. Fluff with a fork.
- Stir together the flour, cornmeal, sugar, baking powder and salt.
- Separately, mix the peanut butter and kefir with the eggs and cooked kaniwa.
- Add to the flour mix to make a batter.
- Divide batter among fifteen muffin tin cups that have been sprayed with baker's release spray.
- Bake for 20-25 minutes or until done.
- Cool five minutes in the pan, then turn out, and serve warm with butter and/or a drizzle of honey.
Notes
Nutrition facts are based on quinoa for availability in calculating
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 23mgSodium: 149mgPotassium: 125mgFiber: 2gSugar: 8gVitamin A: 49IUCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!