One of my biggest inspirations when making soap is food. Apparently, anything that I love to eat, I’d also love to slather on my body. So when I developed the Orange Poppy-seed soap recipe, it gave me quite a craving for some muffins. Which I was glad to oblige with some baking.
I’ve experimented like crazy with my sprouted flour. Unfortunately, I’ve had a lot more failures than successes. Mostly, I blame the 1:1 ratio that I used for all my grains and legumes. Really, I’ve been working on an Ezekiel bread recipe but I think I’ve got to boost the grains’ ratio vs the beans to get the texture right. But first – we’re using up the sprouted flour mix that I’ve already made . . .
When I tried this with 100% sprouted flour, the texture was too crumbly and heavy so I recommend adding in all-purpose or bread flour to lighten it up. With this recipe, I used our sprouted flour but you can definitely substitute a regular whole wheat flour or even just use 100% all-purpose.
Orange Poppy-Seed Muffins makes 12 muffins
1 cup sprouted whole grain flour (or whole wheat flour or all-purpose!)
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup sour cream
1/2 tsp vanilla extract
8 Tbs butter, melted
1/4 cup orange juice
Zest from one orange
2 tsp poppy seeds
-Preheat oven to 350˚
-Grease muffin tin or use paper liners.
-Mix together the dry ingredients in a large bowl.
-Whisk the egg in a medium bowl.
-Add the sugar to the egg and mix together well.
-Stir in the sour cream, vanilla, butter, orange juice, zest and poppy seeds.
-Gently mix the liquid ingredients into the dry ingredients. Take care not to over-mix – just until everything is combined.
-Fill the muffin tin wells with the batter to about 2/3’s full.
-Bake for 15-20 minutes or until the muffins are golden brown on top.
If you’re a soap-maker who happens to be in the mood for more orange poppy-seed in your life, check out my cold-process Orange Poppy-seed soap recipe!