Cranberry Almond Teff Muffins

Cranberry Almond Teff Muffins

Makes 12 muffins

Teff flour is ground from the ancient grain teff, used most commonly in Ethiopia to make the traditional flatbread, enjera.

  • 1 cup teff flour
  • 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup plus 1 tablespoon brown sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup expeller-pressed canola oil
  • 1 1/2 cups fresh cranberries
  • 1/4 cup toasted sliced almonds
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Preheat oven to 350°F. Butter a 12-cup muffin tin or line with paper muffin liners.

In a large bowl, whisk together teff flour, all-purpose flour, almond flour, 1/2 cup brown sugar, baking powder, baking soda, cinnamon and salt.
In a second medium bowl, whisk together eggs, milk and oil until blended. Stir egg mixture into flour mixture until just combined. Gently stir in cranberries. Spoon batter into muffin cups and sprinkle with remaining 1 tablespoon brown sugar and toasted almonds. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Nutritional Info: 
Per Serving:200 calories (80 from fat), 9g total fat, 1g saturated fat, 30mg cholesterol, 200mg sodium, 25g carbohydrate (3g dietary fiber, 11g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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