Vegan Coffee Teff Muffins ~ Gluten-free (咖啡畫眉草鬆餅)

Vegan Coffee Teff Muffins~Gluten-free(咖啡畫眉草鬆餅)

Have I used teff flour for my baking before? Mmm, for my weak memory, don’t think so! But why do I use it today? Cause it was on sale for the price 50p instead of the original price £1.50. It is quite dear for the weight 120g only, right? Because I like to explore most of the weird ingredients, it is one of my to-do-list. So why not have a go for 50p. >_<

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Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

I was busy again in my kitchen with my kids when they’re came back to home for weekend, we had a lots of fun and played around in kitchen. We decided to make some cakes from scratch and found all the ingredients from our fridge and pantry. I thought I need to finish the buttermilk soon or later, that’s why they made up this  recipe to help me kill off all the buttermilk, good idea!

And I add some suggestion as well, need to lower sugar, better no butter and use vegetable oil instead to reduce the saturated fat intake, and add more fibre and even vitamin C.   Haha, mum got lots of restrict rules, I liked it!

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Lemon Yogurt Muffins

This is a very light, low-fat cake and full of a lemony fragrant.

Try it, then you will fall in love with them.

Makes 8 regular or 12 mini muffins.


  • 180g self-raising flour, sieved
  • 1tsp baking powder
  • 200g plain yogurt
  • 120g eggs, beaten
  • 120g – 130g caster sugar
  • 50g olive oil
  • zest & juice of 1 lemon
  • 1 tsp of vanilla extract


  1. Preheat the oven to 190°C, 170°C Fan.
  2. Prepare the paper liners on the baking tray.
  3. Combine the yogurt, sugar, vanilla extract, lemon juice and oil together. Whisk lightly.
  4. Then add the beaten eggs in 3 stages, whisk well each time. Then add the lemon zest and mix well.
  5. Mix the self-raising flour and baking powder together and then add into the egg mixture. Mix all together and make sure there are no lumps.
  6. Fill into the muffin case 2/3 full.
  7. Bake for about 23 to 25 minutes.
  8. Insert a stick or skewer into the middle of the muffins, if it comes out clean, then it is cooked. Take them out and let them cool down.


  • Serve them with a cup of your favourite tea.