cute 'n tasty li'l muffins

this recipe was on the back of the bob's red mill teff flour. i thought i'd give it a try. teff is the staple grain of ethiopia and is used to make traditional injera. i love ethiopian food, but i have never had injera made this way. i've been told that what you usually get in restaurants is made of a barley mixture, better suited to american tastes, apparently. but the next time i have ethiopian food, i will request teff injera :) this is my first cruise with teff and it is delicious! you could probably substitute the brown rice flour for all-purpose flour, as well. but these muffins have a unique and wonderful taste as is!


teff muffins

1/2 c brown sugar
3/4 c teff flour
3/4 c brown rice flour
1/2 c arrowroot, potato, or tapioca starch
1/2 tsp baking powder
1/2 tsp nutmeg (the original recipe used cinnamon instead)
1/4 tsp salt
2 eggs
1/3 c olive oil
2/3 c water
1/2 c chopped hazelnuts

1. preheat oven to 400. grease or line muffin tin.
2. combine sugar, flours, arrowroot (or starch of choice), baking powder, nutmeg and salt.
3. mix eggs, oil and water together. add to flour mixture and combine quickly. stir in nuts.
4. fill muffin cups 3/4 of the way full and bake for 25 minutes.

EAT! i like them warm and split in half with either butter or strawberry jam :)