Power Muffins with Teff flour - Winter Treats

Today,in New England most of us woke up with more than a foot of snow to shovel with temperatures of one digit,and with the wind chill going below -10 F. 
I just wanted to escape to somewhere warm, so I am standing in the kitchen, preheating the oven thinking in what to bake to thank my husband for taking care of all the shoveling  around the house and also to restore his strength. 
Then, I realized it would the perfect day to use the Teff flour I bought at Whole Foods the other day.
Teff is a fine grain, about the size of a poppy seed and grows predominantly in Ethiopia,this grain has a very mild, nutty flavor, and it packs a serious nutritional punch. Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional Ethiopian bread, injera: a flat, pancake-like, fermented bread . It can also be ground into flour to make healthier baked goods ,and also used as gluten-free flour  alternative.
So,I substitute 1/2 of the all purpose flour this recipe calls to give a punch of nutrition in this muffin, perfect breakfast after being outside shoveling in the cold, and it's really good with blueberry jam.

Power Muffins with Teff Flour
(it makes about 12 muffins)

Ingredients:
1 cup of rolled oats
1/2 cup of all-purpose flour
1/2 cup Teff flour
1/2 cup  dark brown sugar, packed
1/4 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of cinnamon
1/4 cup of finely chopped walnuts
1/3 cup of raisins, chopped
1/3 cup of dried cranberries, chopped
1 stick of butter (1/2 cup), softened 
1 cup of buttermilk *
1/2 teaspoon vanilla extract
1 large egg
* if you don't have buttermilk at home you can substitute by adding one tablespoon of white vinegar per cup of milk and let it sit for 5 minutes.*
How to make it:

 Preheat the oven to 400°F and line the slots in your muffin pan with paper baking cups 

In your mixer  cream the butter and sugar well and add the egg and vanilla extract then beat well

Mix the salt, baking soda,baking powder and cinnamon to the teff and all purpose flour.

Add the flour mix and the milk to the mixer in 3 parts alternating.

Add the oats, the dried fruits, and walnuts to the mix and stir until everything is well combined.

 Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

Serve on its own or with honey or jam on the side.
Enjoy.
Pri

Ingredients all measured up!

it smells so good once they are out of the oven

Power breakfast!