Ingredients

• 1/2 cup Brown Sugar
• 3/4 cup Brown Rice Flour
• 1/4 tsp Sea Salt
• 2/3 cup Water
• 3/4 cup Teff Flour
• 1-1/2 tsp Baking Powder
• 2 Eggs
• 1/2 cup Hazelnuts chopped
• 1/2 cup Arrowroot Starch
• 1/2 tsp Ground Cinnamon
• 1/3 cup Olive Oil

Instructions

1. 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.