334-584-7875

To Your Health Sprouted Flour Co.

Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 1/2 dozen
Servings
2 1/2 dozen
Ingredients
  • 4 organic or pasteurized eggs slightly beaten
  • 2 cups organic sugar
  • 1 cup organic olive oil
  • 2 cups whole organic buttermilk
  • preferred flavor variation ingredients
  • 2 cups organic sprouted flour of choice
  • 5 cups organic oat bran
  • 1 cup organic flax meal
  • 2 teaspoon baking soda
  • 2 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
  1. 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
  1. 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
  1. 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
Share this Recipe

Sprouted Flour Muffins

Sprouted Flour Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Makes 2-2 1/2 dozen muffins)
Sprouted Flour Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Makes 2-2 1/2 dozen muffins)
Ingredients
  • 4 organic or free-range eggs, lightly beaten
  • 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
  • 2 tsp aluminum-free baking soda
  • 1 cup cold-pressed extra virgin olive oil
  • 2 cups organic whole buttermilk
  • 2 cups organic sprouted flour
Preferred variation ingredients (see below)
  • 2 cups organic sprouted flour
  • 3 cups organic oat bran
  • 2 cups organic wheat bran
  • 1 cup organic flax meal
  • 2 tbsp aluminum-free baking powder
  • 1 tsp sea salt
Servings:
Units:
Instructions
  1. Place eggs in large bowl and lightly beat.
  2. Add sucanat and baking soda and mix well.
  3. Add olive oil and mix well.
  4. Add buttermilk and variation ingredients. Mix well.
  5. Add remaining ingredients and blend well.
  6. Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
  7. Bake at 350 approximately 40 minutes or until toothpick comes out clean.
Recipe Notes

NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.

Our favorite variations:

Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.

Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.

Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.

Share this Recipe

Phone 334-584-7875

Connect with us