Monday, August 29, 2011

Blueberry and Peach Teff Muffins

Hello, Hello-

Sorry for my longer than planned hiatus.  Life kind of just caught up with me and my blogging went to the wayside.  Between school, work and running I had very little motivation to do much else.  I also was feeling pretty unmotivated by food.  I kept finding myself eating the same rice, beans and greens meal twice a day.  But, lately I have been much more inspired by the lovely bounty of foods at the farmers market.

This recipe came out of buying too many peaches and getting a little tired of eating them in fruit salads.  It was inspired by  

Blueberry and Peach Teff Muffins

Dry ingredients
1 1/2 cups Teff flour
1/2 cup almond meal
1/2 cup tapioca starch
2 tablespoons flax meal (ground flax seeds)
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (cardamom would be a great substitution as well!)

Wet ingredients
3/4 cup orange juice
1/4 cup maple syrup
1/3 cup melted coconut oil
1/4 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 large peach, slightly smashed

1 cup blueberries

Preheat oven to 350 degrees F.  Lightly oil muffin tins.  I used coconut oil.

In a large bowl, combine all dry ingredients and mix well.  In a smaller bowl mix together all of the wet ingredients.  Try to add the coconut oil in last and mix quickly, otherwise the coconut oil will start to solidify.  Add wet ingredients to dry and mix well, but do not over-mix.  Fold in blueberries.  Spoon batter into muffin tins, should make about 18 muffins.  Bake in oven for about 20-25 minutes, or until the tops are slightly browned and when a toothpick is inserted, comes out cleans.