Sprouted Corn Muffins with Honey Mascarpone
  • 1cup organic sprouted flour of choice
  • 1cup organic sprouted yellow corn meal
  • 1/2cup organic sugar or sweetener of choice
  • 1tablespoon aluminum-free baking powder
  • 1teaspoon sea salt
  • 2 large organic or pastured eggs
  • 1cup organic whole buttermilkat room temperature
  • 1 stick organic unsalted butter,melted
  • 1cup organic corn kernels(fresh or frozen)
  • 1/2cup mascarpone cheese
  • 1 1/2tablespoons honey
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
  4. Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
  5. In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.