This very basic muffin recipe uses kefir as a soaking agent. 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.
This is a very simple base recipe for which you can 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 your favorite nuts or chocolate chips for something special.
- 3 cups whole-grain flour
- 2 cups milk kefir
- 2/3 cup honey or maple syrup
- 3 eggs, lightly beaten
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 tablespoons melted butter
- The night before you wish to bake the muffins combine the flour and kefir in a large bowl. Cover and let rest at room temperature for 12 to 24 hours.
- After 12 to 24 hours, preheat oven to 375°F. Mix all other ingredients into flour-kefir mixture. Mix just until combined.
- Spoon batter into muffin cups that have been either buttered or lined with muffin paper. Place in preheated oven and bake for 12 to 15 minutes or until a toothpick or knife comes out clean when inserted into center of muffin.
Makes 20 to 25 muffins, depending on size of tin.
Ready to Learn More?