Teff Muffins Food

TEFF MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
• Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

TEFF MUFFINS

Steps:

• Preheat oven to 350 degrees. Oil a 24 mini muffin-cup pan.
• In a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Whisk together well.
• In another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil.
• Add the wet ingredients to the dry and whisk together. Then add dried fruit, and grated carrots, and diced apples. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter!
• Spoon batter into oiled muffin cups and bake for about 10 to 15 minutes. Cool muffins on a wire rack.

GLUTEN-FREE TEFF MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
• Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
• Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.