Milk Kefir Muffins

The recipe for these muffins started with a FERMENT FAIL.

I left milk kefir sitting in my fridge for 4 months. The milk kefir was very sour, separated and fizzy. I strained the milk kefir grains out of the milk to use in a muffin recipe. As luck should have it, THEY ARE AMAZING and have become a favourite in my home. For me, this was a great example of the immense potential of foods that might otherwise be thought of as ‘waste’ or ‘failures’.  Don’t throw it out, find a way to eat your good food! If you ever find yourself stuck and looking for inspiration with a fermentation project gone wrong or have come up with a way to transform your failures, let us know.

Lemon, Poppyseed & Oat Muffins

​Makes 12 muffins

Wet Ingredients

  • 1 egg
  • 1 cup milk kefir
  • 1 tsp vanilla extract
  • the juice & pulp of 1/2 a lemon
  • 5 tbsp melted butter

​Dry Ingredients

  • 1 cup spelt flour
  • 1 cup flaked oats
  • ​1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 Tbsp poppy seeds
  1. Preheat the oven to 350 degrees farenheit
  2. Combine all the dry ingredients in a bowl ​
  3. Whisk the liquid ingredients together
  4. Mix the liquid and dry ingredients, until completely incorporated but do not over-mix.
  5. Grease a muffin tin with butter and dust with flour so the muffins don’t stick.
  6. Bake for 25 minutes. 
  7. Set muffins to cool on a baking rack. 

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