Gluten Free Teff Muffins

free of gluten, dairy/casein, soy, corn, gums, potatoes, eggs

adapted from a Bette Hagman recipe from, "The Gluten Free Gourmet Cooks Comfort Foods"

(This is a large batch so that I could take these for breakfast this week)

Makes 18 regular sized muffins

Dry Ingredients:

1 1/3 cups (228 gm) teff flour

2/3 cup (80 gm) arrowroot starch

1/4 cup (28 gm) ground flax seeds

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1/2 cup (102 gm) sugar

Wet Ingredients:

4 eggs -OR- 1/2 cup (145 gm)  warm water + 2 tbsp. EnerG egg replacement whisked together

1/2 cup (95 gm) oil

1 cup (240 gm) non-dairy milk (I used almond milk)

Optional Add In's:

1/2 cup chopped nuts (55 gm) -- I used chopped walnuts

1/2 cup raisins (76 gm)


Preheat oven to 350 degrees. Line 2 cupcake/muffin pans with paper liners or spritz with non-stick cooking spray. (I was able to make 18 of them). In a large bowl whisk together all dry ingredients. In a smaller bowl mix together all wet ingredients and pour into dry ingredients. Mix just until thoroughly combined. Fold in chopped nuts or raisins. Fill cupcake liners 3/4 full with muffin batter. Bake for 20-25 minutes or until a toothpick inserted in the muffins comes out clean. The muffins with be dark brown -- almost "chocolately" in appearance. If you use eggs the muffins will have tall domed tops, if you use egg replacer as I did, they will just reach the top of the muffin liner and have a flat top -- either way they are still delicious!! Allow muffins to cool 10-15 minutes before eating. If they are not allowed to cool properly they will have a taste slightly gooey.

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