Monday, May 26, 2008

Teff Carrot Mini Muffins


This was my first attempt at using teff, a gluten-free (GF) grain used in the Ethiopian highlands that is high in dietary fiber and iron. I based this on the other carrot muffin recipe I use (click HERE), but I made it with a lot less sugar (we're constantly battling yeast here). I made them as mini muffins, the theory being that my sensory son might be more apt to eat a smaller muffin than a full-sized one. I thought they turned out great, and my son agreed! He had these for snacktime at pre-school. I also served them for breakfast.

Ingredients
4 oz. jar carrot baby food (organic is best)
1/3 cup unrefined coconut oil
1/2 cup white sugar
1 extra large egg
1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1/4 cup Bob's Red Mill Teff Flour
1/2 tsp. cinnamon
1/2 tsp. ground clove
1/2 tsp. nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Directions
Mix carrots, oil, sugar, and egg in a mixing bowl. In a separate bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients a bit at a time and mix. Fill mini muffin panand bake at 400 degrees F for 10-15 minutes until toothpick comes out clean.

Notes
This makes 24 mini muffins. Double the recipe for regular-sized muffins.

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