Baking soda and plain kombucha
I always feel i can taste the chemical flavor of baking soda and usually just use a fraction that a recipe calls for. Would this recipe work with less baking soda? And why plain kombucha? Wouldn’t it work with a flavored variety as well, imparting another dimension to the muffins?
Recipe question for:
Kombucha Muffins From Jerrelle Guy
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