Kombucha Muffins
Author: Molly from Sustained Kitchen
MAKES 12 | Prep Time 15 minutes | Cook Time 10 minutes
Ingredients:
3 cups spelt flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted, or neutral oil
3/4 cup honey
455 grams kombucha
Instructions:
Preheat oven to 200 c and grease a 12-muffin tin. (Hot tip: these muffins will explode over the edges a bit, so be sure to oil the rim around the outside of the wells too.)
In a large bowl, whisk together the flour, baking powder and salt. Then, pour in the melted butter, honey and kombucha in that order. If you let the kombucha sit for too long it will lose its fizz, so try to work quickly. Stir together dry and wet ingredients until just incorporated.
Separate mixture evenly between the 12 muffin wells. Bake for 5 minutes at 200 c, and then turn the oven down to 180 c. (The dual temps help the muffins get a more domed top.) Bake for another 8-10 minutes, or until the muffins pass the toothpick test. Nosh.
Oh, kombucha. Yogis and millennials love this fermented bev for its effervescent bite and supposed health benefits. However, many health claims about kombucha are suspect at best, and some people have even suffered at the hands of home-brewed kombucha gone wild.
If you're not familiar, the 'booch is a fermented tea drink made with the help of a symbiotic culture of bacteria and yeast, or SCOBY. This SCOBY (aka "kombucha mother") is a rubbery, mushroom-like mass that sits on top of brewing kombucha. The mother is home to tons of healthy bacteria and also helps keep bad bacteria out of the brew.
Science aside, kombucha is dang yummy and dang refreshing. When I saw this recipe for kombucha muffins in Jerrelle Guy's book Black Girl Baking, I knew I needed to make it. And the recipe did not disappoint. Jerrelle is really a master of her craft and these muffins prove it. They're lightly sweet, a little wheaty, a little tangy, and make the perfect breakfast, snack or treat. Slap on a pat of butter and you're good to go.
