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.