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Ditch the sweet muffins for breakfast and opt for savory! You will definitely want to save this recipe, donβt forget to share it with a friend as well! Let me know what you think in the comments below.
Move over sweet muffins, this savory breakfast muffin will have your kids begging for more. The best part is you wonβt feel any guilt about feeding them to your kids. These muffins are made with sourdough so the grains are more easily digestible. They also have absolutely no sugar and a healthy fat!
You’ll find a couple of notes from the recipe moderator in brackets! See a reel of this recipe published on Instagram.
Ingredients
- 2 eggs
- 1.5 cups active sourdough starter
- Β½ cup kefir (or milk)
- ΒΌ cup butter (and extra for greasing the muffin tin)
- 2 cups shredded gruyere (can also use cheddar or parmesan)
- 1 β cups of unbleached, organic all purpose flour [or perhaps organic sprouted white wheat flour]
- 2 tsp baking powder
- Β½ tsp Baja Gold Salt use code NTL10 for discount [or other unrefined salt]
- 2 TBS fresh herbs, finely chopped (I used rosemary)
Instructions
- Preheat oven to 350Β°F. Grease muffin tin with the extra butter and set aside.
- Start by mixing all the wet ingredients in a bowlβsourdough starter, eggs, kefir, and butter. Whisk together until well combined.
- In a separate, smaller bowl add the cheese, flour, baking powder, salt, and minced herbs. I had rosemary and used that as my herb, but you could use: thyme, oregano, sage, basil, whatever you have on hand. Gently mix with your hands so all the cheese is coated in flour.
- Slowly add the cheese/flour mixture to the wet ingredients. Mix carefully until just combined. Do not over mix!
- Spoon the mixture into the greased muffin tin. Bake at 350Β°F for about 30 minutes or until the muffins are golden brown.
- Serve with heaping amounts of butter. These are delicious eaten fresh out of the oven or cold in lunches. Make sure to double the batch and freeze the leftovers for easy breakfast or snack alternative!
Can you use fresh milled flour? So much better for usπ
Since it’s sourdough, does it need any fermentation time to really get rid of carbs ans be more digestable?
Fermentation doesnβt get rid of the carbs. It just makes the gluten more digestible for us. And yes, it would need an overnight fermentation to achieve that.
Can I use my organic einkorn flour starter instead? I only tend to have about 3/4 of a cup of that at onceβ¦so do I just add more flour and water and leave it for a few days to get the cup and a half? Thanks!
My same question βοΈβοΈβοΈ
If you donβt have enough starter to double the batch then just add what you have and double your starters flour and water so itβs ready the next day. It will still get nice and bubbly.
In my experience, Einkorn is a great 1 to 1 substitute for white flour.
These sound wonderful! If I wanted to do an overnight fermentation would you do it on the counter overnight or in the refrigerator?
Same question – if we want to do a longer fermentation should we do it on the counter or in the fridge??
Will the goodness of the kefir be lessened by baking?
I wonder if you could substitute cornmeal instead of white flour? I need to avoid gluten for a bit but these look good.
Could you add more eggs to make it more protein dense?