Gingerbread Kombucha Muffins: Love in the times of Holidays
Kombucha is great, but have you baked with it? If not then you are missing on a secret ingredient that will up your baking game, no matter your baking style.
For decades people loved, disliked or acquired the taste of this funky beverage. Many found its usage in the kitchen - in cooking, baking and as condiment. As versatile as water kombucha finds its way into our baking escapades sometimes.
Easy Gingerbread Kombucha muffins
Cooking time: 30 mins
Yield: 6 small muffins
All purpose flour - 100 gms
Baking soda - 1/2 tsp
Baking powder -1 tsp
Salt - 1/4 tsp
Brown sugar - 30 gas
Ginger powder - 1 tbsp
Cinnamon powder - 1-1/2 tsp
Nutmeg - 1/8 tsp
Long-fermented Kombucha - 1/3 cup
Coconut oil - 30 ml
Preheat oven at 200 Celsius
Combine all dry ingredients in a bowl. Whisk the flour
Combine wet ingredients.
Fold dry ingredients into the wet ingredients. Mix well. Avoid over-mixing
Grease a muffin tin and scoop equal portion into the tray
Bake for 20 mins. Cool down and enjoy
These muffins pairs well with freshly brewed coffee or The Original Booch kombucha flavour.