Ingredients45 m servings 244 cals
- Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
- Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
- Cook's Note:
- You can also bake the batter into small loaf tins for a teff quick bread.
Per Serving: 244 calories; 10.7 g fat; 35.8 g carbohydrates; 3.7 g protein; 31 mg cholesterol; 126 mg sodium. Full nutrition
ReviewsRead all reviews 3
I'm giving this recipe a benefit of the doubt by giving it a four-star rating. I think that anyone familiar with teff or brown rice flour would have to know what they are getting into by choosi...
This recipe is similar to the one on the Bob red mills bag except it has no sugar and lots of dry fruit. The recipe is good but since a previous commenter stated they were dry I decided to use a...