Genius Recipes
The Fastest, Fluffiest Muffins With a Genius Secret Ingredient
Meet Jerrelle Guy’s speedy, funky cousin to Irish soda bread in this week’s Genius Recipe.
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27 Comments
Laura
October 28, 2020
This looks so great! Any possibility of making it gluten free?? I'd love to try them. I wonder if Bob's Red Mill 1:1 GF Flour would work. Any thoughts?
Paul
October 16, 2020
Variations
I make my own Kombucha so thought this would be an interesting use. I had a batch where I put a Kombucha scoby in a half gallon of apple cider. It pretty much turned into apple cider vinegar. I used it and the muffins had a definet tang to them. I made it again using my regular sweet tea kombucha and love the recipe. I wouldn't call them light, but definitely leavened. Soft moist flavorful. Doesn't have the tang of the first time. I may try purchased apple cider vinegar next time.
I make my own Kombucha so thought this would be an interesting use. I had a batch where I put a Kombucha scoby in a half gallon of apple cider. It pretty much turned into apple cider vinegar. I used it and the muffins had a definet tang to them. I made it again using my regular sweet tea kombucha and love the recipe. I wouldn't call them light, but definitely leavened. Soft moist flavorful. Doesn't have the tang of the first time. I may try purchased apple cider vinegar next time.
WeLike2Cook
October 15, 2020
Does cooking the kombucha decrease its probiotic effects?
Kristen M.
October 15, 2020
I would assume so, yes, like baking with yogurt or cooking with miso. So I'd pick up 2 bottles, if that's what you're looking for—one to drink and one for the muffins!
Mgy312
October 11, 2020
Silly question but is there a substitute for the kombucha? I'd love to make these this morning and don't have any. : (
Kristen M.
October 12, 2020
Hi Mgy312, I haven't tried it but buttermilk or a similar substitute (1 tablespoon vinegar or lemon juice, mixed with enough of any milk, plant-based or not, to make 1 cup) might work—if you try it, let us know!
Donelle
October 9, 2020
I love the recipe lightness using the fermented drink. My suggestion is use an ice cream scoop for filling your muffin pan. I have several sizes and it works so well without all the mess. I also always use silicone scrappers to get all the agave etc out of the measuring cup or bowl. It is surprising how much is left behind otherwise. Thanks for the recipe !
Kristen M.
October 12, 2020
Thank you for the tips! I really need to get a better variety of ice cream scoop sizes. I did oil the cup so the agave came out easier than it otherwise would have, but a silicone scraper would have helped.
YY
October 7, 2020
Very creative but are there any variations to enhance flavours and nutritional value?
Kristen M.
October 8, 2020
This is a great base recipe for mixing in fruits or other flavors (I'm doing classic blueberry on my next batch).
Kristen M.
October 8, 2020
Hi YY, I haven't tested variations outside the options in the recipe, so I don't want to steer you wrong, but if adding blueberries or similar fruit, I would just eyeball it once the batter is mixed, based on how many blueberries I want to see in my muffins.
Vivian
October 7, 2020
Can’t wait to try them! Thank you for sharing this recipe with us.
Kristen M.
October 8, 2020
My pleasure! I'm very excited to share Jerrelle's recipe with more people.
NS
October 7, 2020
Are you sure about the amount of soda? No aftertaste?
Kristen M.
October 8, 2020
I have noticed an aftertaste of baking soda when I've used the agave option, since it's mild in flavor, but I haven't minded it (it just makes me think of pretzels!). But when I've used honey, that flavor comes through more strongly and masks the baking soda.
AJ
October 9, 2020
I haven't seen the original recipe, but 4 tsp of soda seems like too much. I have "slipped" with this ingredient before and wound up with a salty, bitter tasting result. On the other hand, I have used a Tbs or more of baking POWDER with no ill effects. Might you have meant baking powder? Is this something worth trying?
Kristen M.
October 12, 2020
Hi AJ, this is definitely baking soda, since it was partly inspired by Irish Soda Bread and it reacts with the acid in the kombucha. But I have tried this recipe with a bit less than 4 teaspoons and it still worked, it just wasn't quite as fluffy, so up to you! If you're concerned about the flavor, use the honey option for a stronger flavor to mask it.
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