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Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup maple sugar
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup whole buttermilk, preferably organic
  • 3 large eggs, preferably pastured
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 cup organic butter, melted
  • Orange Glaze
Orange Glaze
  • 1 cup Powdered rapadura
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Carrot Poppy Seed Muffins

Carrot Poppy Seed Muffins
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Carrot Poppy Seed Muffins
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Ingredients
  • 1 1/2 cups sprouted flour (your choice)
  • 3/4 cup coconut sap sugar (can reduce to 1/2 cup)
  • 1 tablespoon poppy seeds
  • 1 1/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large pastured or organic eggs, lightly beaten
  • 5 tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
  • 1 tablespoon firmly packed orange zest
  • 2 cups shredded organic carrots
  • 3/4 cup whole organic buttermilk or kefir
Servings:
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Instructions
  1. Preheat oven to 375°.
  2. In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
  3. Stir in eggs, olive or coconut oil, and orange zest.
  4. Fold in shredded carrots and buttermilk.
  5. If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
  6. Place paper liners in a 12-cup muffin pan.
  7. Spoon batter into cups, filling two-thirds full.
  8. Bake for 20-23 minutes or until golden brown. Cool slightly.
  9. Great with butter or cream cheese.
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Poppy Seed-Swiss Cheese Batter Bread

Poppy Seed-Swiss Cheese

Poppy Seed-Swiss Cheese Batter Bread
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Poppy Seed-Swiss Cheese Batter Bread
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Ingredients
  • 3 1/2 cups sprouted white wheat flour
  • 1 1/2 tbsp aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 tbsp maple sugar
  • 1/3 cup cup cold butter, cut in pieces
  • 2 cups (8 oz.) grated Swiss cheese
  • 1 tbsp poppy seeds
  • 2 eggs, slightly beaten
  • 1 1/2 cups plus 3 tablespoons (whole fat) milk
  • 2 teasoons prepared mustard
Servings:
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Instructions
  1. Combine first 4 ingredients in a large bowl.
  2. Cut in butter with a pastry blender until mixture resembles coarse meal.
  3. Stir in cheese and poppy seeds.
  4. Make a well in the center of mixture.
  5. Combine eggs, milk, and mustard. Add to dry ingredients, stirring just until moistened.
  6. Spoon batter into a greased and floured 9 x 5-inch loaf pan.
  7. Bake at 350 degrees for 1 hour and 10-15 minutes or until a wooden toothpick inserted in center comes out clean. (After 50 minutes you can tent the loaf with aluminum foil to prevent over browning on top.)
  8. Cool bread in pan for 10 minutes before removing.
  9. Yield one loaf.
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