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Nutrition Facts
Serving Size 1 (62g) Recipe makes 10 servings The following items or measurements are not included below: teff flour 3 tablespoons crystallized ginger
Calories 112
Calories from Fat 9		(8%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 147mg		6%
Potassium 115mg		3%
Total Carbohydrate 22.6g		7%
	Dietary Fiber 1.2g	4%
	Sugars 10.0g
Protein 3.3g		6%
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Ginger-Pear Teff Muffins

Recipe #389511 | 25 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: adrienneleigh
Sep 9, 2009

Found in a free insert from Whole Foods. Insert said, "These sweet and spicy muffins are an excellent source of iron, calcium, protein, and fiber."

1/3 cup teff flour
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup light brown sugar
1/3 cup rolled oat
1 egg, lightly beaten
2/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
2 teaspoons freshly grated gingerroot
1 medium ripe pear, (such as anjou or bartlett), peeled and roughly chopped (about 3/4 cup)
3-4 tablespoons finely chopped crystallized ginger

1
Preheat oven to 375°. Lightly coat muffin tins with cooking spray.
2
Sift together first six ingredients (flour through salt) in a large mixing bowl. Stir in brown sugar and oats.
3
In a separate bowl, whisk together egg, yogurt, vanilla extract, and gingerroot. Add wet ingredients to dry ingredients, stirring until just combined. Do not over-mix. (Mixture will look dry.) Fold in pear and crystallized ginger.
4
Fill muffin tins about 3/4 full. Bake 14-16 minutes, or until a toothpick inserted comes out clean.
5
Cool muffins in pans on a wire rack for 5 minutes before serving.