 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Lemony Teff Seed Muffins
|
|
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
The teff grains give a pleasant crunch.
|
 |
|
Diet Types: Dairy Free, Vegetarian
|
|
|
Ingredients:
1 1/4 cup rice flour1 1/2 cup oat flour1/4 cup whole Teff grain1 teaspoon baking powder1 1/2 teaspoons Egg Replacer mixed with 2 tablespoons water3/4 cup soy milk1 lemon, juiced1 teaspoon grated lemon rind1 teaspoon vanilla extract1/2 teaspoon cinnamon1/3 cup honey 1/4 cup canola oil1/2 teaspoon baking soda
|
|
|
Serves: 12
|
|
|
Cooking Time: Under 30 minutes |
|
| 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. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 12
|
| Amount Per Serving |
|
Calories 203
Calories from Fat 56
|
|
|
% Daily Value*
|
| | Total Fat 6g | 10% | | | Saturated Fat 0g | 2% | | | Mono Fat 3g | | | | Poly Fat 2g | | | | Sodium 90mg | 4% | | | Total Carbs 35g | 12% | | | Dietary Fiber 3g | 11% | | | Protein 4g | | | | Vitamin A | 0% | | | Vitamin E | 6% | | | Vitamin C | 8% | | | Calcium | 6% | | | Iron | 9% | | | Vitamin B-6 | 5% | | | Folate | 1% | | | Phosphorus | 13% | | | Potassium | 4% | | | Magnesium | 8% | | | Thiamin | 13% | | | Niacin | 6% | | | Pantothenic acid | 3% | | | Zinc | 3% | | | Copper | 5% | | | Manganese | 35% | | | Selenium | 1% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
