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Easy gluten free berry muffins recipe


berry muffins

Muffins are such a versatile food -- great for breakfast, snacks, and even desserts. In a pinch these are good for kid lunches and snacks at school. These are easy to make even on a tight schedule. The teff flour adds a rich nutty flavour to the muffins even if you decide you don't want to add the optional nuts.

The sample batch uses blueberries because that is what we had handy, but this will work fine with any berries you have. It's an excellent way to use up bits of leftover fruit from the freezer. If you're using larger fruits such as apples or peaches, remove any inedible parts such as peels and cores, then chop the fruit into berry-size pieces. Dredge in teff flour same as for the berries, and fold into the batter.



Preheat oven to 350 degrees F.

Sift together dry ingredients in a small mixing bowl. Set aside.

In a separate bowl, combine eggs, vanilla extract, olive oil and water. Mix until blended. Add flour mixture, then mix until just combined.

Dredge berries and nuts in teff flour so they don't sink, then fold into the batter.

Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup using a ladle if you have one.

Tip: For muffins made with non-wheat flours it’s best to fill each muffin cup as high as possible.

Bake for 30 minutes or until tester comes out clean.

Servings: 12 muffins.

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