Steve wrote:
<...>
> I would like to modify it such that
>
> - each muffin gets at least 2 table spoons of ground flax seed.
<...>
> Serves: 12

2 x 12 = 24 tablespoons of flax seeds, Steve. That's 1.5 cups instead of one.
You'll have to adjust the liquid ingredients for the extra flax seeds to come
out right (and I have no way of knowing if teff absorbs more or less liquid than
wheat flour).

If you haven't made muffins before, use the recipe *as is* to get a feel for it
and to gauge the consistency of the batter. Once you know how thick or thin to
make the batter, it'll be easier to guesstimate the wet ingredients when you
experiment by adding ingredients not called for in the original recipe.