Amaranth millet muffins

• ½ cup + 2 tablespoons (90g) brown rice flour 
• ½ cup + 2 tablespoons (90g) teff flour 
• ½ cup + 2 tablespoons (90g) amaranth flour 
• ¼ cup + 2 tablespoons (50g) potato starch 
• 1 teaspoon baking powder ½ teaspoon baking soda 
• ½ teaspoon sea salt 2½ tablespoons (30g) whole millet
• 2½ tablespoons (30g) whole amaranth 
• 2 tablespoons chia seeds
• ½ cup (111g) water, boiling 1 cup (225g) soy milk 
• 1 tablespoon apple cider vinegar ½ cup + 1 tablespoon (114g) coconut oil, melted 
• ¼ cup + 2 tablespoons (105g) brown rice syrup 
• 4 plums, pitted, sliced ¼ inch thick

Preparation:

Preheat oven to 375°. Lightly coat a 6-cup muffin tin with nonstick spray. In a large mixing bowl, whisk together brown rice flour, teff flour, amaranth flour, potato starch, baking powder, baking soda, salt, whole millet, and whole amaranth. Set aside. Place chia seeds in a small mixing bowl. Add boiling water and mix well. Set aside for 5 minutes, allowing chia seeds to absorb all the water. The chia seeds will plump up and become gelatinous. In another small bowl, whisk together soy milk and apple cider vinegar. Set aside for 5 minutes, allowing the soy milk to curdle and create a nondairy buttermilk. Add chia seeds, soy buttermilk, coconut oil, and brown rice syrup to flour mixture. Whisk until flours completely absorb wet ingredients. Divide batter evenly among muffin cups, filling each cup ⅔ full. Top each muffin with 3 plum slices. Place on middle rack and bake 20 minutes. Rotate muffin pan and continue baking until juice from plum slices bubbles and becomes jammy and a toothpick comes out clean, about 15 more minutes. Let cool completely before un molding.