Ginger-Pear Teff Muffins
  • 1/3cup teff flour
  • 1cup regular flour or gluten-free all-purpose flour blendsee note at right
  • 1teaspoon baking powder
  • 1/4teaspoon baking soda
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon salt
  • 1/3cup light brown sugar
  • 1/3cup rolled oatscertified gluten free if needed
  • 1 egg, lightly beaten
  • 2/3cup plain low-fat yogurt
  • 1teaspoon vanilla extract
  • 2teaspoons freshly grated ginger
  • 1 medium ripe pear, such as Anjou or Bartlett, peeled and roughly choppedabout 3/4 cup
  • 3-4tablespoons finely chopped crystallized ginger
  1. Preheat oven to 375°. Lightly coat muffin tins with cooking spray.
  2. Sift together first six ingredients (flour through salt) in a large mixing bowl. Stir in brown sugar and oats.
  3. 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.
  4. 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 Notes
Nutrition Facts
Ginger-Pear Teff Muffins
Amount Per Serving
Calories 133
% Daily Value*
Cholesterol 22mg 7%
Sodium 148mg 6%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 muffin): 133 cal, 7% fat cal, 1g fat, 0g sat fat, 22mg chol, 4g protein, 27g carb, 2g fiber, 148mg sodium