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Featured Recipes

Easy Marvelous Muffins at least three ways!

  1.  Use mix with water as directed for a cinnamon-y warm breakfast!
  2. Use any milk, juice, or other liquid as a substitute for the water in the recipe on the back of the bag.
  3. Put in fresh or dried fruit, nuts, chocolate, or anything else you can think of to make them your own!

We really like these combinations:

  • Orange Juice and Chocolate Chips-
  • Cranberries and Walnuts or Pecans
  • Maraschino Cherries and Dark Chocolate
  • Chocolate Chips or Resse’s Pieces
  • Blueberries
  • Strawberries
  • Bananas and Walnuts
  • Add a little butter (or icing even!) to top it off!
  • Golden Raisins

Making Marvelous Oat Bran Muffins!Here in North Carolina, strawberry season has been in full swing. They rarely make it more than a day or two once they come home from the farmers' market and it always takes me a couple of weeks to get enough of these fresh, red, ripe strawberries to reserve some for baking. This week on the blog, check out our Marvelous Oat Bran Muffin Mix made with fresh strawberries! With this complete mix, all you need is water and heat (and in this case a few strawberries) and you can have something great to eat!

 

 

  

Super Sprout Rye Brownie Recipe

Super Sprout™ Rye pairs really well with deep chocolate flavors and can make an incredible dessert for any occasion. This chocolatey brownie is rich in flavor and nutrition and would pair well with a scoop of vanilla ice cream. These brownies are super easy to whip up from scratch.

Ingredients:

4.8 oz (137g) Super Sprout™ RYE Flour

11.2 oz (317 g) Super Sprout™ Wheat Flour 1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.