Kefir makes these muffins super fluffy, but if you don’t have this probiotic powerhouse at home, just substitute buttermilk instead!
Preheat oven to 400 degrees.
In the bowl of a stand mixer, mix all dry ingredients until there are no more clumps of brown sugar. In a separate bowl, mix kefir, oil, applesauce and egg. Add liquid mixture to flour mixture and mix just until the batter comes together.
Using a 1/4 cup measuring cup or ice cream scoop, fill muffin cups 2/3 full. If making jam muffins, add 1 teaspoon of jam to each muffin and lightly press into the center of each muffin cup.
Bake for 20-25 minutes or until muffins are set and golden on top.
Notes from the book: Arlene notes that you can refrigerate the mixed batter in a container for up to one week if you need to make these very well in advance. Additionally, the recipe for this muffin is easily adapted for many other variations such as blueberry, banana, cinnamon-sugar, or any other variation you can think of!
P.S. If you’ve got any questions, see the related blog post.
(Recipe adapted from Arlene Stolley)
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These turned out very nice! I used Strawberry flavor Kefir and strawberry freezer jam. So good.
Also, to make them a bit moister, for an experiment, I replaced 1/4 cup flour with Rice flour, and splashed a cup of water into the oven to make steam. Wow, an excellent muffin.
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