My sister-in-law introduced me to this Ethiopian grain last year with a lovely loaf of gluten free teff bread. I’ve been a fan ever since. Teff is the tiniest of grains, smaller than even quinoa, yet it is a powerhouse of nutrients and gluten free to boot.
I came up with this whole grain recipe based off of a delectable blueberry teff pancake recipe. I was going for something barely sweet and chock full of whole grains, unlike most muffins, which are really more like cake. These protein rich nuggets make for a great gluten free, vegan breakfast or snack that actually keeps you going.
BLUEBERRY TEFF POWER MUFFINS
1 cup sorghum or brown rice flour
1/2 cup teff flour
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 – 1 cup sugar (depending on desired sweetness)
1 cup milk (rice, nut, etc.)
1/3 cup canola oil
1 teaspoon vanilla
1 tablespoon cider or distilled vinegar
1 3/4 cups frozen blueberries
- Preheat oven to 375.
- Line a 12 cup muffin tin with liners or coat with oil.
- Combine the first 7 ingredients through xanthan gum in a large bowl
- Combine the sugar, rice milk, oil and vinegar and mix well.
- Add dry mix to wet mix and stir until just combined. Gently stir in frozen (unthawed) blueberries.
- Disperse batter among muffin cups. Bake 22-25 minutes until toothpick inserted comes out clean.