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