Peggy’s Sprouted Muffins
2 1/2dozen
2 1/2dozen
  • 4 organic or pasteurized eggsslightly beaten
  • 2cups organic sugar
  • 1cup organic olive oil
  • 2cups whole organic buttermilk
  • preferred flavor variation ingredients
  • 2cups organic sprouted flour of choice
  • 5cups organic oat bran
  • 1cup organic flax meal
  • 2teaspoon baking soda
  • 2tablespoon aluminum-free baking powder
  • 1teaspoon sea salt
  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.