One of my favorite flavors of autumn is the tartness of fresh cranberries from our local Pacific Northwest! I followed one of the cranberry trucks while traveling down the highway last week, and it reminded me to make a batch of these muffins.
If you don’t have Teff Flour, you can probably substitute a gluten-free oat flour (or, if you don’t need to be gluten-free, just use a wheat flour in place of the teff + tapioca flours).
2/3 Cup Teff Flour
1/3 Tapioca Flour
1/2 tsp. Xanthan gum, Chia seeds, or ground Flaxseed meal
1/4 tsp. Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
3 Tbl. Raw Sugar
1/2 tsp. ground Cinnamon
1 tsp real Vanilla extract
2 Tbl Oil (melted coconut oil works well)
1/2 Cup Orange Juice
1 Cup fresh or frozen whole Cranberries
Prepare muffin tin, and preheat oven to 350 F. Mix together teff flour, tapioca flour, xanthan, salt, baking powder, baking soda, cinnamon, and sugar. Add in eggs, oil, and orange juice, and stir until combined. Stir in cranberries. Scoop batter into muffin cups and bake about 20 min. Serve warm. Makes 1 dozen.