Teff Brownie Muffins

Okay, we are pushing the definition of muffin this month, but these are great little chocolate bites!  I have friends with gluten intolerance and also celiac, and while I can't safely bake in my kitchen for celiac, I can test out recipes to share with them.  This would be easy to mini-batch and just make 6 little brownies, I think that might be best for us as I really want to go have another...

And since writing that, there has been another batch made.  They last pretty well in an airtight container for a few days, and there are requests to make them often!  The muffin shaped brownie is perfect for gluten free brownies, which are notoriously difficult to cut cleanly.

 * Baker's note: if grinding from whole teff, a double grind improves texture, as well as the resting period.

Teff Brownie Muffins
makes 9-10

½ cup butter (113g)
1 cup sugar (200g)
2 eggs (100g)
1 tsp vanilla
½ cup teff flour (68g)
6 tbsp unsweetened cocoa powder (31.5g)
2 tsp arrowroot or cornstarch (4.7g)
1 tsp instant coffee (optional)
¼ tsp baking powder
¼ tsp salt

Melt the butter and stir in the sugar until fully moistened.  Beat in the eggs one at a time. Add the vanilla and stir to combine.  Sift together the dry ingredients (to avoid cocoa lumps!), then blend thoroughly with the wet ingredients. Portion into a paper lined muffin tin.  Let batter set while preheating the oven (at least 10 minutes).  

 Bake at 350ºF for ~20 minutes.  Test a few minutes early and remove from oven as soon as a toothpick or cake tester comes out clean.  Let cool completely.  Dust with powdered sugar if desired.  Enjoy with a glass of milk or plant based "milk".

 

Here are some more muffins for your Monday:

• Banana Crunch Muffins:  Passion Kneaded
• Chocolate Espresso Muffins:  Food Lust People Love
• Rhubarb-Ginger Muffins with Vanilla Bean Streusel:  Jolene’s Recipe Journal
• Sour Cream Banana Rhubarb Muffins: A Day in the Life on the Farm
  
• Teff Brownie Muffins:  A Messy Kitchen
• Western Muffins:  Karen's Kitchen Stories