gluten-free eats

I keep thinking I've posted this recipe here before, so now I'm going to go ahead and post it! It's Bob's Red Mill's Teff Muffin recipe off the back of their Teff Flour package.

Dry Ingredients
3/4 cup Teff Flour
3/4 cup Brown Rice Flour (or Sweet White Rice Flour)
1/2 cup Arrowroot Starch (or Tapioca Starch)
1-1/2 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/4 tsp Sea Salt
1/2 cup Brown Sugar (I only use 1/8-1/4 cup)

Wet Ingredients
2 Eggs, beaten
1/3 cup Olive Oil
2/3 cup Water (plus a bit extra if the batter is stiff)

Optional Add-Ins
1/2 cup Hazelnuts chopped (or other nuts)
1/4 cup Chocolate Chips
1 mashed ripe banana (add to Wet Ingredients)


Time
15-20 minutes to assemble, 20-25 minutes to bake

Tools
Medium and small mixing bowls
Silicone muffin pan (doesn't need greasing)

Methods
Preheat the oven to 400°F.
Grease the muffin pan if needed and set aside.
Combine Dry Ingredients in medium mixing bowl and mix thoroughly.
In smaller bowl, beat the eggs, mix in the oil, and add the water. Add banana if using.
When ready to bake, add Wet Ingredients to Dry and mix gently.
Fold in Optional Add-Ins as desired.
Fill muffin cups 3/4 full.
Bake for 20-25 minutes.

Makes 8 muffins. (All this time I've been making 12! I'll have to try just filling 8 of the cups.)

Serving
Delicious eaten warm! They keep ok for a day or two in an airtight container on the counter, but they're better fresh out of the oven.

Variations
I've made this recipe a lot, and it's fairly flexible about substitutions. I've learned that teff flour is denser and absorbs a lot more water than other flours, so I add extra water for teff, and add extra flour if I'm using something else like almond flour.

You can use different flavorings, like fresh rosemary instead of cinnamon.

In summer I put in fresh raspberries or strawberries from the garden.