Spicy muffins with iron, calcium, and protein + fruit for breakfast!
⅓ cup (80 ml) teff flour*
olive oil spray
1 cup (240 ml) regular all-purpose flour OR gluten-free flour [leave out the baking powder, baking soda, and salt]
1 tsp. (5 ml) organic baking powder
¼ tsp (1,2 ml) each: organic baking soda and sea salt
½ tsp (2,5 ml) ground cinnamon
⅓ tsp. (1,7 ml) organic light brown sugar
⅓ cup (80 ml) rolled oats (gluten free if needed)
1 organic lightly beaten egg
⅔ cups (160 ml) plain organic yogurt, Greek yogurt or almond gluten free yogurt
1 tsp. (5 ml) vanilla extract
2 tsp. (10 ml) grated ginger
1 medium organic pear, chopped = ⅔ cups (160 ml)
optional: 4-5 Tbs. (60-75 ml) chopped crystallized ginger
1. Lightly spray the muffin tins with oil.
2. Sift together in a bowl:
(a) teff flour, all-purpose, baking powder, baking soda, cinnamon and salt.
(b) OR teff flour, gluten-free flour, and cinnamon
3. Stir in the brown sugar and oats.
4. In another bowl, whisk together: egg, yogurt, vanilla, and ginger.
5. Add wet ingredients to dry ingredients, stir until just combined.
6. Fold in pear and optional crystallized ginger.
7. Fill muffin tins about three-fourths full.
8. Bake 14-16 minutes. Check to see if it is done by inserting a toothpick and it comes out clean.
9. Cool muffins in the pan or on a wire rack for 5 minutes.
*If using whole-grain teff, grind the teff seeds to make flour.
-modified "Delicious Living"
Makes 12 muffins
Preheat oven 375℉ (245℃)
⅓ cup (80 ml) teff flour*
olive oil spray
1 cup (240 ml) regular all-purpose flour OR gluten-free flour [leave out the baking powder, baking soda, and salt]
1 tsp. (5 ml) organic baking powder
¼ tsp (1,2 ml) each: organic baking soda and sea salt
½ tsp (2,5 ml) ground cinnamon
⅓ tsp. (1,7 ml) organic light brown sugar
⅓ cup (80 ml) rolled oats (gluten free if needed)
1 organic lightly beaten egg
⅔ cups (160 ml) plain organic yogurt, Greek yogurt or almond gluten free yogurt
1 tsp. (5 ml) vanilla extract
2 tsp. (10 ml) grated ginger
1 medium organic pear, chopped = ⅔ cups (160 ml)
optional: 4-5 Tbs. (60-75 ml) chopped crystallized ginger
1. Lightly spray the muffin tins with oil.
2. Sift together in a bowl:
(a) teff flour, all-purpose, baking powder, baking soda, cinnamon and salt.
(b) OR teff flour, gluten-free flour, and cinnamon
3. Stir in the brown sugar and oats.
4. In another bowl, whisk together: egg, yogurt, vanilla, and ginger.
5. Add wet ingredients to dry ingredients, stir until just combined.
6. Fold in pear and optional crystallized ginger.
7. Fill muffin tins about three-fourths full.
8. Bake 14-16 minutes. Check to see if it is done by inserting a toothpick and it comes out clean.
9. Cool muffins in the pan or on a wire rack for 5 minutes.
*If using whole-grain teff, grind the teff seeds to make flour.
-modified "Delicious Living"
