These sweet and spicy muffins are an excellent source of iron, calcium, protein, and fiber. If your gluten-free flour blend already contains baking powder, baking soda, and salt, omit them from the ingredient list at left.
Recipe Ingredient Details:
1/3 cup teff flour
1 cup regular flour or gluten-free all-purpose flour blend (see note at right)
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 oats (certified gluten free if needed)
1 egg, lightly beaten
2/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
2 teaspoons freshly grated ginger
1 medium ripe pear, such as Anjou or Bartlett, peeled and roughly chopped (about 3/4 cup)
3-4 tablespoons finely chopped crystallized ginger
Preheat oven to 375°. Lightly coat muffin tins with cooking spray.
Sift together first six ingredients (flour through salt) in a large mixing bowl. Stir in brown sugar and oats.
In a separate bowl, whisk together egg, yogurt, vanilla extract, and fresh ginger. Add wet ingredients to dry ingredients, stirring until just combined. Do not overmix. (Mixture will look dry.) Fold in pear and crystallized ginger.
Fill muffin tins about 3/4 full. Bake 14–16 minutes, or until a toothpick inserted comes out clean. Cool muffins in pans on a wire rack for 5 minutes before serving.
Recipe Additional Notes:
PER SERVING (1 muffin): 133 cal, 7% fat cal, 1g fat, 0g sat fat, 22mg chol, 4g protein, 27g carb, 2g fiber, 148mg sodium
Wed, 2005-10-26 12:56