Sunday, March 27, 2011

Gluten Free Whole Grain Teff Muffins Recipe


At a recent local gluten free support group meeting one of our wonderful members presented a program on different gluten free flours and how to use them. She brought a delicious batch of gluten free teff muffins from a Bette Hagman cookbook. The muffins were incredible. Deeply rich and distinctly tasted like the whole wheat bran muffins I remembered from my gluten days.

I decided to try the muffins this morning with my own personal revisions (since apparently it's impossible for me make ANY recipe as is... lol)

I am so impressed with these muffins. The only type of teff I could find locally was a bag of whole teff grains. The are TINY grains -- I believe they might be considered the smallest grains in the world. I pondered what exactly to do with them and then realized I could probably grind them in my vitamix since they were so small! I poured about 1 cup of grains into the vitamix and ground them slowly for a minute or two. The end result was a soft, slightly grainy flour.

It worked! I made a large batch of muffins so I could take them to work this week for breakfast. the texture of these muffins is incredible. It really does remind me of bran muffins by texture and taste! I am low on eggs at the moment, so I used Ener-G Egg Replacer and additional oil in place of eggs. It made the muffins not rise quite as high as they would have otherwise, but it didn't affect the flavor one bit! I also left gums out of these muffins and added my favorite ground flax seeds which means additional healthy fiber and omega-3's!

I've also started measuring my flours by weight in addition to volume for those of you who prefer to measure ingredients by weight. I'll always be a cup & teaspoons girl myself, but it is fun to see how much the different flours each weigh separately. I hope this will be a helpful addition my recipes.




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"
(I made a large batch so that I could take these for breakfast this week)
Makes 18 regular sized muffins
printer-friendly recipe

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 replacer 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)

Directions:
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.

Nutrition Information Per Muffin using egg-replacer (18 Muffins):
171 calories, 9 grams fat, 2 grams fiber, 2 grams protein

Carrie's Ingredient Notes:
  • Flours: I used teff flour as my main whole grain in this recipe. The flour gives these muffins the distinct bran-like flavor they have, but feel free to use the same amount of your favorite whole grain flour, although know they will have a slightly different taste. I use arrowroot starch exclusively as my starch of choice, although you could easily sub this with cornstarch, potato starch, or white rice flour.
  • Sugar: In this initial recipe I used regular white sugar. You could also use brown sugar, coconut sugar, date sugar etc... feel free to use the sugar you like best. You could also reduce the sugar by a 1/3 in this recipe without having a big difference in the flavor of the muffins.
  • Oil: I generally use canola oil or olive oil in my recipes. Feel free to use the oil of your choice. It should not adversely affect the texture or taste of these muffins. You could also use 1/4 cup oil + 1/4 cup applesauce to cut back on both fat content and calories.
  • Ground Flax Seeds: These serve several purposes in this recipe. First they add a nuttiness and a lot of healthy fiber to the recipe. Secondly when ground flax seeds are introduced to a liquid they start to gel slightly, so they take the place of using xanthan gum for texture in this recipe. I don't advise leaving them out of the recipe. You could use 2 tbsp of ground chia seeds in place of the flax if you prefer.
  • Non-Dairy Milk: Use regular milk or your preferred non-dairy milk. I always use almond milk since I can find it locally.
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10 comments:

  1. Yum! Love teff! It makes a great hot cereal too! Did you use the wet/regular vitamix container or the dry one to grind the teff? Thanks!

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  2. M - I used the wet container since I don't have a dry container! it worked great!! I think it's easy for the wet container because the grains are so tiny!

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  3. these look absolutely delicious and nourishing. I love how you have the notes at the end of this recipe -- I soak up all that information. Teff is pretty lovely!

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  4. Thank you so much for adding weights as well. I have gotten so lazy since I gave the scale a try. These look really good, I might add.

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  5. via Sandra on Facebook: "Made these this afternoon. OMG so good!! I put in cranberries and pecans. Delish with afternoon tea and anticipating breakfast. Thanks for sharing!!"

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  6. via Pamela M. on Facebook: "Just finished eating my first muffin. I love these! Substituted chia seeds for the flax and used palm sugar. Ahh..."

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  7. I know what you mean about never following recipes exactly! I'm always playing around, using a recipe as a jumping off point for my own version! And these look like a delicious jumping off point for a sugar free version!

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  8. Carrie, these look awesome! I love teff and I've been wanting to use it more in the kitchen...but I keep forgetting to make injera. Maybe making these will remind me (again) to make them!

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  9. I just made a batch of these muffins but I only got 14 muffins and they came a little dry. Still good though. I was just reading over your recipe and realized I forgot the almond milk! They'll still get me through breakfasts for the week...I may have to toast them first, though. That's what I get for cooking while holding my 7 month old in one arm and my 4 year old " helping" me! Lol! Sharon

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  10. I LOVE teff. Have you tried to make it like a porridge? SO so good. It also plays so well with chocolate and coconut. These muffin sound delicious.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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