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Posts Tagged ‘Teff’

Remember how I was trying to think of ways to use up my bag of Teff flour?  Well, I did it again.  This time I made muffins with a boost of fiber from the sneaky addition of Teff to the batter.  The neat thing about Teff is that in small portions it is easily incorporated into any recipe with all-purpose flour, including these lemony blueberry muffins.

Look good enough to eat, eh?

Here’s another tip for you… If you are like me and don’t like soggy areas of muffin around the fresh berries, use dried blueberries instead.  Dried berries are always in season and you won’t have to wait for them to thaw.  The best part is no soggy muffins!

  • 1 cup dried blueberry flavoured cranberries
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Teff flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup milk
  • 1/4 cup butter
  • 12 paper muffin cups
  • turbino sugar for sprinkling

Note: My typical recipe includes 2 or 3 mashed bananas, the lack of extra moisture should have been more apparent to me.  This recipe would be improved with the addition of a 1/2 cup of plain yogurt or applesauce.  I didn’t have anything else on hand.

Pre heat the oven to 325ºF.

Mix the wet ingredients with the lemon and blueberries and set aside.  Combine the dry ingredients (except the turbino sugar) in a large bowl.  Make a well in the dry mix and pour in the wet mix.  Stir until the flour disappears, the consistency should be lumpy but evenly moist.

Divide the batter between 12 regular sized muffin cups in a metal tin.  These would also be cute as mini muffins for a brunch or coffee table.  Top with about 1/2 tsp of the turbino sugar.  Turbino sugar is coarse and will not completely melt during baking, this leaves a crunchy topping to the muffins.

Bake for 25-30 minutes, rotate the pan half way through.  The middles should be set and the edges lightly golden brown.

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On a whim I bought a bag of Teff Flour.  Well it was more of a curiosity than a whim.  Teff is the smallest grain and contains higher percentages of bran and germ, and coincidentally a good amount of protein with very little gluten.  It is often found in Ethiopian flat bread.  I tried the recipe for peanut butter cookies from the rear of the bag, not the best cookies so they have not grazed the pages of my blog.  Because of that failure, I was feeling stuck with this whole grain flour.

Waffles were a good place to start experimenting.  Waffles can take some punishment in the culinary ring and come out edible.  At least Pepper likes them if the kids won’t touch the Frankenstein waffles.

I substituted 1/4 cup of regular flour for the Teff flour, and otherwise made my regular recipe.  The kids didn’t notice a difference.  I had one waffle and couldn’t fathom a second (as I usually have two, plus Little Sisters’ left overs if there are any).  They were surprisingly light but filling.  An excellent addition to my experiments-gone-right box.

What else could use a little Teff pep?  I’m on to the next idea in the kitchen.

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