As the rain pours down in New York City and gusts of wind slam against our windows, I’m drinking a nice, hot cup of earl grey tea and enjoying a basket of fresh-from-the-oven teff muffins, slathered with grass-fed salted butter. I haven’t felt this peaceful in a while.
Later today, things will get done. The state of the bedroom matches the weather – it’s a tornado of papers and clothes that need to be sorted and folded. And laundry awaits, too. But right now, sitting at the table watching the cat admire the rain, muffins, tea, and butter are all-consuming.
I can thank the kind people at Tenera Grains for making these muffins happen. Seeing that I use teff quite frequently in my recipes (check out more teff flour recipes here), they offered a bag of their freshly milled flour in exchange for an honest review. It’s been sitting in the cabinet for a while now, urging me to make injera, or waffles, or pizza crust, or … the call that finally got through to me … muffins! I absolutely love teff flour in muffins because it’s high in protein (which gives you a nice boost in the morning, helps cut the sweetness, and adds moisture to gluten-free baked goods) and has a hearty, nutty flavor that reminds me of bran. In fact, these muffins are quite similar to my Mystical Applesauce “Bran” Muffins which also use teff, with a few notable changes: banana instead of applesauce, maple syrup instead of agave, and more teff flour. Just like that recipe, however, I’ve used the same baking powder/baking soda combo (see why here) and remained true to my tradition of making a “mystical” dozen (11 muffins instead of 12).
Well, Tenera teff flour did not disappoint! The muffins came out moist and delicious – with a lovely, nutty maple flavor and a light and airy texture.
