Raspberry Teff Muffins
vegan/wheat and gluten free
- 2 cups gluten free flour mix
- 1 cup teff flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 ½ cup sugar
- 2 tablespoon flax meal
- 2 lemons zested
- 1 cup oil
- 1 egg
- 2 cups water
- 2 teaspoon vanilla
- 2 cups frozen or fresh raspberries
Preheat over to 350 degrees Fahrenheit
Whisk by hand all dry ingredients. Combine egg replacer and water. Whisk. Combine wet ingredients and whisk together with dry mixture. Fold in raspberries.
Bake in greased muffin tin 20-25 minutes.
Make more decadent with a lemon glaze made of powdered sugar and fresh lemon juice. Drizzle on muffin after baking.
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