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oatmeal kefir buckwheat muffins

April 5, 2020

1 cup quick-cooking oats (or old-fashioned oats if you like a chewy muffin)
1 cup home-cultured milk kefir (or buttermilk)
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
3/4c. all-purpose flour
1/4 c. buckwheat flour or whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
spices, if you like (I added cinnamon, nutmeg, black pepper, etc.)

In a bowl, soak oats in buttermilk for 15 minutes if using quick cook oats. If using old fashioned oats, soak overnight. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda, spices, and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

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adapted from taste of home by friedsig

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Very quick and easy recipe. Not as sweet as lemon muffins (just a half-cup of sugar instead of two cups). I liked the warming spices in this. The texture was almost a little too chewy with the old-fashioned oats soaked for only fifteen minutes, so I altered the recipe to reflect a recommendation to soak overnight. (To be fair, the original called for quick cook oats.)

I think the healthy boosts – the buckwheat flour and thicker oats – were good choices.

My other note? If you’re using sour kefir you cultured a long time ago, shaking the clumpy stuff won’t be enough. Strain or mash the clumps out, or else you will get little bitter pockets in the finished product.

Next time, I will:
– try butter instead of oil
– try straining the kefir
– try a more savory flavor profile. Googling “garlic oat muffin” provides no results. Should we make the world’s first garlic oat muffin?
– try cutting the sugar (although they do caramelize nicely where they touch the tin)

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If you’re looking for creative ways to use up your endless supply of chunky home-cultured kefir, I have a similar recipe – an Irish soda bread with oatmeal. More easy no-knead breads? Check out this sweet soda bread, or this savory rosemary and black pepper soda bread if you’re watching your sugars.

If you’re not watching your sugar consumption, home-cultured kefir is great in this super-sweet brown bread.

If you’re adventurous, you should definitely try this kefir-cultured “potato cheese”, but don’t blame me when your kitchen smells… uh…. “cheesy”.

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