I decided to finally try using the teff flour I bought months ago. Muffins always seem like a forgiving baked product to start on, so teff muffins it was. It seems as though a lot of the available recipes require another flour in addition to the teff flour. The teff flour can make a drier product so a recipe that has sweet potatoes, bananas, applesauce, and berries would seem to be a good fit. I took a conventional recipe and modified the flours.
1/4 canola oil
1 cup skim milk
1/2 tsp. vanilla
1 cup teff flour
1 cup Bob's Red Mill 1 to 1 Gluten free Flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup frozen organic blueberries, thawed and well drained
2 Tbsp. flour
1 Tbsp. butter
2 Tbsp. brown sugar
Heat oven to 400º . Mix the streusel ingredients into a bowl and set asside. Generously grease or spray muffin pan. Mix the milk, oil, vanilla, and egg together. Stir in both flours, sugar, baking powder, and salt until moistened. Fold in the drained blueberries. Divide batter in 12 muffin cups. Sprinkle the streusel topping on top and bake for 20-25 minutes. Remove from the pan immediately.
These muffins, as is the case with all muffins, freeze well for a quick grab start to the day or easy snack.
Yeild 12 muffins: Each muffin has 199 calories, 6 g fat, 30 g carbohydrates, and 4 g protein
If you are looking to experiment with another wheat free flour, try my buckwheat muffin recipe.
Have you used Teff flour in a baked product?