There is nothing better than a warm muffin, on a cold morning, but having a muffin that is also healthy for you, enables you to enjoy the moment, knowing you are also taking care of your body!
Lately I’ve been using the grain Teff in my gluten-free baking. Teff is an ancient grain whose use can be traced back thousands of years to the ancient civilizations of Abyssinia. Teff is filled with calcium; 1 cup cooked Teff has 123mg calcium, as well as amino acids, protein, iron and resistant starch, a fiber found to impact sugar management and intestinal health.
I’ve put grated carrots in the muffins, for nutrients as well as fiber and loaded the muffins with nuts and seeds for protein. As do all my recipes, this recipe has very little sugar. I suggest doubling the recipe and, after the second batch has cooled, freezing them for later enjoyment!
Bring all ingredients to room temperature prior to baking. All organic, please!
Grate 2 medium-sized carrots and put them into a pot with 3/4 cup fresh orange juice. Simmer on top of stove about 10 minutes, until they’ve become lightly cooked. Remove from stove and let cool.
When cool, put the carrot-OJ mixture into a large bowl and add:
- 2 eggs, lightly beaten
- 1⁄2 cup Grapeseed oil, OR melted coconut oil, OR clarified butter
- finely grated peel from 1 orange
- 2 Tbsp. honey
- 1-2 Tbsp. molasses
GLUTEN FREE FLOUR MIXTURE:
- 1 c. Teff
- 1⁄2 c. Brown Rice Flour
- 1⁄2 c. Sweet Rice Flour
- 3 Tbsp. Flax USA Cold milled Ground Golden Flax Seeds (put into glass jar and keep in freezer to insure the seeds don’t turn rancid)
To the above flour mixture, add:
- 1 tsp. baking powder
- 3⁄4 tsp baking soda
- 1⁄2 tsp. salt
- 1-1/2 tsp. ground cinnamon
- 1⁄2 tsp. freshly ground nutmeg
- 1/8 tsp. ground ginger
- 1⁄2 c walnuts
- 1⁄4 c pumpkin seeds
- 1⁄2 c raisins
- 1⁄2 unsweetened shredded coconut
Preheat oven to 350
Add the dry ingredients into the wet ingredients, folding until barely incorporated. (Over mixing will result in rubbery muffins) Add the nuts and raisins and fold until incorporated. Place in well-greased muffin tins and bake approximately 20 minutes, until toothpick inserted comes out clean.
Transfer to cooling rack and after 5 minutes, remove the muffins from the tin. Enjoy!