Teff Muffins

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 cup teff flour
• 3/4 cup brown rice flour
• 1/2 cup arrowroot flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2/3 cup water
• 1/2 cup chopped pecans
• 1/3 cup olive oil
• 2 eggs, beaten
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Lightly oil a 12-cup muffin tin using a little of the olive oil.

2. In a large bowl, whisk the teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger and salt until evenly mixed.

3. Add the chopped pecans, raisins, golden raisins, chopped dried apricots and dried cranberries to the dry mix and toss so the pieces are coated.

4. In a separate bowl, whisk the water, the beaten eggs and the remaining olive oil until smooth.

5. Pour the wet mixture into the dry mixture and fold gently just until no dry flour remains. The batter will be thick, so do not overmix.

6. Spoon the batter evenly into the 12 prepared muffin cups, filling each almost to the top.

7. Bake for 22 to 25 minutes, until the tops are firm and a toothpick inserted in the center comes out clean.

8. Cool the muffins in the tin for 5 minutes, then move them to a wire rack to cool completely.