While I was getting my nutrition degree, I often did cooking demonstrations for the university. One day I was asked to lead a demo for 90 middle schoolers. I wanted to show them that whole grains can be just as tasty as refined, and that veggies can go in unexpected places. I decided to use maple syrup as a sweetener to add richness and minerals for their growing palates and bones. I was thrilled to get emails in the following weeks from parents who made them after their kids brought the recipe home. They were such a hit, I still make them for every potluck and kid-friendly event I go to!
Further Food Commentary:
These moist, flavorful muffins are an easy grab-and-go breakfast or a great, nutrient-rich snack. Kids will love the subtle sweetness from the maple syrup, and parents will love the added boost of iron from the teff.
Teff is a flour commonly used in Ethiopian and Eritrean cooking. Its native climate presents challenging conditions for the crop, boosting its antioxidant load. It is high in fiber and calcium and, like quinoa, contains all the essential amino acids, making it a complete protein. Teff is available in bulk in some natural foods stores, and many supermarkets now carry it. It’s an optional but nutritious addition to this recipe.