Teff Muffins With Fruit Nuts Recipes

Steps:

• Preheat oven to 350 degrees. Oil a 24 mini muffin-cup pan.
• In a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Whisk together well.
• In another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil.
• Add the wet ingredients to the dry and whisk together. Then add dried fruit, and grated carrots, and diced apples. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter!
• Spoon batter into oiled muffin cups and bake for about 10 to 15 minutes. Cool muffins on a wire rack.

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
• Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
• Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Preheat the oven to 400 degrees. Grease muffin or small loaf tins.
• Put all dry ingredients in a mixing bowl. Whisk together until thoroughly mixed.
• Add eggs, oil, water & nuts to the center of the dry ingredients. Whisk the eggs together, then continue whisking until all the liquid in mixed. Now continue whisking until all dry ingredients are fulling mixed inches.
• Pour the mixture into the muffin or small loaf tin. Bake for 25 minutes. Test for doneness with a toothpick. Stick a toothpick into the thickest part of one of the little cakes. If it comes out clean, the cakes are done.

Steps:

• The night before, stir together rolled oats, teff, salt, cinnamon and chopped apricots or raisins in a medium microwave-safe bowl. Bring water to a boil and pour over mixture. Add honey and stir, then cover bowl with a plate.
• In the morning, microwave mixture for 2 minutes on 100 percent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 1 to 2 minutes longer, until mixture is no longer watery.
• Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.