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Carob, buckwheat and homemade kefir muffins

This non-classic holiday cake is a blend of two ingredients that I really love – homemade kefir and coffee. With the addition of carob and Arabic coffee blend spices (thank you dear Silvija 🙂 it becomes a real delicacy.

I’m wishing you abundance of love and health!

Ingredients and preparation steps

Preheat the oven to 190°C .
Quantity is sufficient for 16 muffins.

Dry ingredients

  • 175 g gluten-free oats
  • 150 g buckwheat flour
  • 100 g of carob flour
  • 1 baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of Arabian coffee spice blend (cardamom, cinnamon, clove, pimento, nutmeg, pepper)
  • 50 g of cane sugar

Wet ingredients

  • 50 g melted butter
  • 250 ml of Turkish coffee (room temperature)
  • 150 ml of homemade kefir
  • 3 eggs

Mix dry ingredients in a bowl.
Whisk the wet ingredients in a separate bowl and add them to dry ones (little by little), while stirring with a wooden spoon until all ingredients are totally combined. It’s important that all ingredients are room temperature.

Scoop the batter evenly into the muffin moulds.

Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.

Remove from the oven and allow to cool completely.

Glaze muffins with homemade rosehip jam and serve with coffee or tea.