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| Lemony Teff Seed Muffins |
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| Authored By: Polly Pitchford, Full Spectrum Health™ |
| The teff grains give a pleasant crunch. |
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| Diet Types: Dairy Free, Vegetarian |
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Ingredients:
- 1 1/4 cup rice flour
- 1 1/2 cup oat flour
- 1/4 cup whole Teff grain
- 1 teaspoon baking powder
- 1 1/2 teaspoons Egg Replacer mixed with 2 tablespoons water
- 3/4 cup soy milk
- 1 lemon, juiced
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup honey
- 1/4 cup canola oil
- 1/2 teaspoon baking soda
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| Serves: 12 |
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| Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven to 350°. Combine flour, Teff, baking powder, baking soda and cinnamon in a bowl. In a separate bowl, combine Egg Replacer mixed with water, milk, honey, oil and lemon juice; beat until smooth. Make a well in center of dry ingredients and pour in wet mixture. Add lemon rind and vanilla. Stir vigorously until smooth. Pour batter into oiled muffin tin and bake for 15-20 minutes. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 12 |
| Amount Per Serving |
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Calories 203
Calories from Fat 56 |
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| % Daily Value* |
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| Total Fat 6g |
10% |
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| Saturated Fat 0g |
2% |
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| Mono Fat 3g |
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| Poly Fat 2g |
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| Sodium 90mg |
4% |
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| Total Carbs 35g |
12% |
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| Dietary Fiber 3g |
11% |
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| Protein 4g |
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| Iron |
9% |
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| Calcium |
6% |
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| Vitamin C |
8% |
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| Vitamin E |
6% |
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| Vitamin A |
0% |
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| Vitamin B-6 |
5% |
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| Pantothenic acid |
3% |
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| Niacin |
6% |
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| Thiamin |
13% |
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| Folate |
1% |
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| Selenium |
1% |
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| Manganese |
35% |
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| Copper |
5% |
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| Zinc |
3% |
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| Potassium |
4% |
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| Phosphorus |
13% |
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| Magnesium |
8% |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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