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Came across this. Don Wiss.
 
Date:    Sat, 18 Nov 1995 20:14:55 -0500
Sender:  Yeast-Related Medical Discussion List <[log in to unmask]>
From:    Bonnie Hair <[log in to unmask]>
 
     Here is a great recipe that a friend gave me for grain-free muffins,
using teff flour....they're really good!! They are also egg and dairy free!
 
                               TEFF MUFFINS
 
egg substitute -
    1/4 cup teff flour
    2/3 cup water
 
main ingredients -
    1 & 3/4 cups teff flour
    2 tsp. baking soda
    1/2 tsp. salt
    1/2 cup walnuts or pecans (or whatever you tolerate)
    1 & 1/3 cups water
    1/2 tsp. vitamin C crystals
    1/3 cup oil of your choice
    2 tsp. vanilla (optional)
 
 -   In a small saucepan, combine ingredients for the egg substitue,
bring to a boil, stirring, simmer for 30 secs. until thick. Remove
from heat.
 
 -   Preheat oven to 425 degrees. Oil the muffin pan; using a sifter or
strainer, sprinkle a little flour over the bottoms. (muffins stick
to paper liners)
 
 -   Combine in a medium bowl the 1 & 3/4 cups of flour, baking soda and
salt. Whisk to blend well. Stir in the chopped nuts and set aside.
 
 -   In a blender jar, combine the 1 & 1/3 cups of water, vitamin C
crystals, oil, vanilla and the egg substitute. Whiz about 30 secs.
Pour over the dry ingredients and quickly stir to moisten the flour
(DON'T beat until smooth). Spoon into muffin cups, filling each
almost full. Bake 16-18 minutes. Cool 10 minutes and remove from pan.
 
VARIATIONS:
 
1.)  For slightly sweet muffins, substitute from 2 Tbsp. to 1/3 cups of
     maple syrup for the same amount of water.
 
2.)  To sweeten slightly without calories or blood sugar effect, add 1/4
     - 1/2 tsp. of the herb, stevia, to the flour.
 
3.)  Fold in 1/2 cup well-drained blueberries before the flour is
     completely moistened (may omit nuts) -- This variation is
     ESPECIALLY yummy if you can tolerate!
 
                                   These muffins also freeze well!
 
Hope you like 'em!!!!
 
     Bonnie............   :)