This recipe is a take on the beer breads I have been making. It represents another hack at using amaranth flour. This time I was hoping the carob would mask it, and I was pretty satisfied with the result. As with a few other breads I have baked for this blog, initially I did not like these muffins. On their own they are kindof yucky. However, when I topped them with the pb&j, as shown in the photos (or pb alone), I found them to be absolutely delicious - and adorable. So these muffins come with a caveat - they must be dressed accordingly to achieve the proper taste combination!
To make these muffin flats, you will need:
- 2 cups of amaranth flour (quinoa flour would probably also work here)
- 1/2 cup unsweetened carob powder
- 1 bottle beer (I used New Grist)
- salt and sweetener to taste
- vanilla, cinnamon, instant coffee powder, etc. to taste (optional)
- peanut butter
- sweet fruit spread such as apricot jelly or orange marmalade (I don't think blueberry or strawberry jam would work well here)
- Preheat oven to 350.
- Mix together the amaranth flour and the carob powder, and then sift them with a spoon.
- Add the beer and stir until the lumps are all gone.
- Add remaining flavorings, taste, and adjust as necessary.
- Pour into greased or lined muffin tins.
- Bake for 20 minutes or until a tester comes out clean.
- Top with a generous layer of peanut butter, and then a generous layer of jelly.