Mini Muffin tin A note about the ingredients: Per serving, Amaranth is higher in protein and calcium than milk! It also contains lysine, an amino acid, which makes it a complete protein, vitamin C, potassium and contains a whopping 82% iron. It’s actually a seed (making it gluten free) and originates from the Aztec. Millet is an antioxidant and protein rich grain also high in vitamin B, which aid in energy metabolism and red blood cell production. You’ll also get magnesium, potassium, zinc, copper and manganese when you eat it.
Preheat the oven to 325.
Meanwhile, grate the zucchini and squeeze in a kitchen towel to remove excess water.
Grate the carrot and add to the zucchini.
In a separate bowl, mix together flour, baking powder, salt, cinnamon and sugar.
In another bowl whisk together egg and applesauce.
Add the wet ingredients to dry ingredients, mix, then add in amaranth and millet seeds, grated carrot and zucchini.
Mix to combine, then scoop into a greased mini muffin tin and sprinkle with coarse baking sugar.
Bake at 325 for 20 minutes.
Remove and allow to cool before serving. Makes 24.