Lemony Teff Seed Muffins
Lemony Teff Seed Muffins offer a delightful combination of citrusy flavor and wholesome grains, perfect for breakfast or a snack, suitable for health-conscious bakers.
Ingredients
- 2 1/2 cups whole wheat pastry flour ⓘ
- 1/3 cup teff grain ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 egg or egg substitute ⓘ
- 3/4 cup buttermilk or lemon flavored yogurt ⓘ
- 2/3 cup honey ⓘ
- 1/4 cup oil
- juice of 1 lemon ⓘ
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla ⓘ
Instructions
- Combine the whole wheat pastry flour, teff grain, baking powder, baking soda, and cinnamon in a bowl.
- In a separate dish, whisk together the egg or egg substitute, buttermilk or lemon flavored yogurt, honey, oil, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir vigorously until smooth.
- Add the grated lemon rind and vanilla, and mix until well combined.
- Pour the batter into lightly oiled muffin tins.
- Bake at 350°F (175°C) for 15 to 20 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat pastry flour and all-purpose flour. If you don't have teff, quinoa or millet can be substituted. For a vegan option, use a flax egg instead of an egg. Ensure to stir the batter gently to avoid overmixing, which can lead to dense muffins.
Serving Suggestions
These Lemony Teff Seed Muffins are delightful for breakfast or as a mid-afternoon snack. Serve them warm with a pat of butter or a dollop of lemon curd for extra citrus flavor. They pair beautifully with a cup of tea or coffee and are a great addition to a brunch spread alongside dishes like Very Berry Clafouti.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a zip-top bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Teff Seed Muffins contains roughly 211 calories, with 4g protein, 19g carbohydrates, and 14g fat. Note that it is relatively high in sodium, at 574mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of honey?
Yes, you can substitute honey with maple syrup or agave nectar for a vegan option. Just keep in mind that liquid sweeteners may slightly alter the moisture content, so adjust the dry ingredients accordingly if necessary.
What can I add to the muffins for extra flavor?
You can enhance the flavor by adding poppy seeds, walnuts, or dried fruits like cranberries or raisins. Zest from additional citrus fruits, such as oranges, can also complement the lemon nicely and add depth to the muffins.
How can I make these muffins gluten-free?
To make gluten-free Lemony Teff Seed Muffins, replace the whole wheat pastry flour with a gluten-free baking blend. Ensure your baking powder and baking soda are gluten-free as well. The texture may vary slightly, but they should still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).