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.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Milk Kefir Grains
Milk Kefir Grains
Organic Milk KefirGranules are live probiotics in the form of soft, jelly-like ‘grains’. They are grown in milk, thus giving it their name. The term "kefir grains" describes the look of the culture only, but they aren’t actually grains.
When healthy and fed, these grains will continue to grow and multiply.
Milk Kefir has many health benefits and is one of the richest sources of probiotics!
Just one pouch of grains will culture 4 cups every day. Drink it up, or enjoy your Kefir in smoothies, ice cream, baked goods, and other recipes.
*Milk Kefir is Excluded From Discounts
Grey Celtic Sea Salt
- 3 cups whole-grain flour
- 2 cups milk kefir
- 2/3 cup honey or maple syrup
- 3 eggs, lightly beaten
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 4 Tbsp. melted butter
- 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.
- 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 buttered or lined with paper liners.
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.