Preheat the oven to 350F. Spray a muffin tin with PAM and set aside.
In a large bowl, whisk together the all-purpose flour, sprouted flour, dried rosemary, salt, baking powder and baking soda. Set aside.
In a separate bowl, lightly beat the eggs. Add the olive oil, milk, juice, zest and whisk to combine.
Pour the wet ingredients into the dry and mix just until combined; do not over mix!
Using a 3/4 cup measuring cup, fill each muffin tin. Top with quartered orange slices!
Bake for 20-25 minutes until slightly golden, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating, or just enjoy right away if you can't wait like me!