Buttermilk-Poppy Seed Muffins
  • 2cups sprouted flour (your choice)
  • 1cup maple sugar
  • 1tablespoon orange zest
  • 1 1/2teaspoons aluminum-free baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon sea salt
  • 1cup whole buttermilk, preferably organic
  • 3 large eggs, preferably pastured
  • 2tablespoons poppy seeds
  • 1teaspoon vanilla extract
  • 1/2cup organic butter, melted
  • Orange Glaze
Orange Glaze
  • 1cup Powdered rapadura
  • 1teaspoon vanilla
  • 2tablespoons orange juice
  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.