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Kefir-soaked Muffins


Soaking the flour in kefir gives it a bit of tang, breaks down the fiber present in the grain, and even lends a bit of lift due to the naturally present yeasts in kefir.

Use the simple base recipe to create a multitude of variations. Add fresh or dried fruit, tossed in flour so they don’t sink, and gently mix into the batter. Or add nuts or chocolate chips for something special.


  • 3 cups whole-grain flour
  • 2 cups milk kefir
  • ⅔ cup honey or maple syrup
  • 3 eggs, lightly beaten
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 4 tablespoons melted butter

  1. The night before baking the muffins, combine the flour and kefir in a large bowl. Cover and let rest at room temperature for 12-24 hours.
  2. Preheat oven to 375°F. 
  3. Mix all other ingredients into flour-kefir mixture. Mix just until combined.
  4. Spoon batter into muffin cups that have been buttered or lined with paper liners. 
  5. Place in preheated oven and bake 12-15 minutes, or until a toothpick or knife comes out clean when inserted into center of a muffin.

Makes 20 to 25 muffins.

Ready For More Breakfast Recipes Using Milk Kefir?

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