Teff Muffins, Take 2!

Teff Muffins

Well, actually this is about the fourth try, but only the second time I’ve posted about them.  I now have a sharable recipe for Teff Muffins, so here goes.  This makes small muffins that are lightly sweet and full of fiber!  They have a nice flavor.  Try them out if you have some Teff flour laying around.

Cherry Hazelnut Teff Muffins
Preheat oven to 400F, grease one muffin pan.
1/2 cup brown sugar
3/4 cup teff flour
3/4 cup whole wheat pastry flour
1/2 cup tapioca starch
1 1/2 tsp baking powder
1/4 tsp salt
2 flax eggs (1 flax egg= 1 Tbs ground flax + 3 Tbs water)
1/2 cup water
1/3 cup apple sauce
1/4 cup chopped hazelnuts
1/2 cup fresh or frozen halved and pitted cherries
In a small bowl, mix the flax eggs, water and apple sauce; set aside.  In a large bowl, mix the dry ingredients.  Add the wet to the dry, mix until fully combined (go easy with the mixing!) and then add the cherries and nuts.  When combined, spoon the mixture into the greased muffin pan and bake for 25 minutes.
Makes 12 small muffins. 
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2 Responses to Teff Muffins, Take 2!

  1. bethy says:

    Yay! I made some teff polenta a few weeks ago and thought the flavor would be really good in a sweeter dish, maybe with hazelnuts (and chocolate) I was all ready to start experimenting but decided to google around first to see if I could find a starting point. Looks like you already did the work of making up a recipe for me. And I don’t even have to veganize anything! I’m making this as soon as I whiz my teff in a blender, with chocolate chips instead of cherries.

  2. Pingback: Breakfast scramble at Tiffany’s, transplanting aspens, and using up the teff « Beezelbarb

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