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Home » Recipes » Teff Muffins
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Teff Muffins

Directions

Preheat the oven to 400°F. Grease the muffin pans and set aside. Combine the sugar, flours, arrowroot, baking powder, cinnamon and salt. In a separate bowl, mix together the eggs, oil and water and add to the flour mixture, mixing quickly. Fold in the nuts. Fill the greased muffin pans 3/4 full. Bake for 25 minutes. Makes 8 muffins.
*Sweet White Rice Flour can replace Brown Rice Flour if desired.

Teff Muffins

Rating

*****

Products Used in this Recipe

Baking Aids
Brown Sugar

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Gluten Free
Arrowroot Starch

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Gluten Free
Brown Rice Flour

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Baking Aids
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
HAZELNUTS - WHOLE DRY ROASTED

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Gluten Free
Teff Flour

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Ratings & Comments (4)

5 Stars  100%  4
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

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*****
Linda October 29, 2012
This was my first attempt at using teff and it turned out very well. I used 1/3 C of maple syrup and 1/4 c. xylitol and used 1/3 C water. The hazelnuts were replaced with walnuts. The flavor was very good as well as the texture. These will be made again!
*****
Ryan March 9, 2013
Did it just like the recipe. Tastes great smells great. Nice looking cracked muffin tops.
*****
Kathryn December 18, 2013
A great, easy, gluten-free recipe. I usually have cornstarch on hand instead of arrowroot starch, and cornstarch has worked fine. I also use white rice flour instead of brown, also just due to what I usually have on hand. Add some butter and jam and serve warm - very tasty!
*****
Rachel April 25, 2014
this was my first experience with teff flour and i am so happy with the result! i made it as a cake since i didnt have a muffin pan and baked for only 20 min. i replaced thr nuts with mini chocolate chips and it came out amazingly moist and delicious! definitely making it again!

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