Sunday, September 18, 2011

Teff! I'm glad I didn't throw you out in a fit of frustration

I came across a mostly-full bag of teff flour in the cupboard today, left over from a disastrous attempt to make injera many months ago. I had tried to recreate a fantastic meal had at Fasika, my favorite restaurant in Saint Paul, ended up with a big gooey mess of failed injera, had a temper fit, calmed down, ordered takeout, stowed the remaining teff in the cupboard and forgot about it. I pulled it out today and noticed a muffin recipe on the back of the package -- Bob's Red Mill always has an interesting idea or two on their flour packages. I needed a break from homework and figured I'd give them a shot, with a tweak here and there.


Within 10 minutes, the apartment smelled like cinnamon and toasted grains, and within just a few more, there were muffins. Tasty, warm, light, comforting muffins. Not too sweet, but not heavy or too healthy-tasting either, the kind of thing that could start your week off right. I'll have one or two with coffee tomorrow morning before work...and maybe another one right now.


Teff and Wheat Germ Muffins
Adapted from the back of the Bob's Red Mill teff flour bag. 
There's a peanut butter cookie recipe on there too!

3/4 cup teff flour
1/2 cup wheat germ
1/4 cup white flour
1/2 cup potato starch
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup brown sugar
2 eggs
1/3 cup olive oil
2/3 cup water
3/4 cup currants

1. Heat oven to 400 degrees and line a standard 12-muffin tin with muffin papers. 

2. Mix together flours, potato starch, baking powder and cinnamon. 

3. Mix together brown sugar, eggs, oil and water and add to dry ingredients. Add currants. 

4. Fill lined muffin tins and bake for 12-15 minutes, or until a knife comes out clean from the center of one of the muffins. 


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