1 1/3 cups teff
1/4 cup flax seeds
(process the teff and flax to a flour in a blender of some kind
2/3 cup arrowroot starch
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/2 cup sugar (or honey or maple syrup, amounts adapted for liquid and sweetness)
4 eggs
1/2 cup oil or melted butter
1 cup milk

Nuts and raisins if desired.

Prepare muffin cups or tins with paper liners or oil. Blend dry ingredients in a large bowl. Whisk wet ingredients in another bowl and pour into dry ingredients. As with all muffins and pancakes, mix just enough to combine. Add nuts and raisins if you like. Fill muffin cups three quarters full. Bake 25 minutes and test for doneness. Cool 10-15 minutes before eating; otherwise they might be a little gooey.

Adapted from Carrie Forbes’ adaptation of a Bette Hagman recipe from “The Gluten-Free Gourmet Cooks Comfort Foods.”