Amy’s Corner: Soaked Bran Muffins

Yield: 1 doz.


Wheat Bran*:  1 ½ C.
Flour**:  1 C.
Water Kefir:  1 C.
Raw Milk:  ⅓ C.
Coconut Oil or Ghee:  ⅓ C.
Sucanat:  ¼ C.
Egg:  1 ea.
Orange:  1 ea.
Baking Powder:  1 ½ tsp.
Baking Soda:  1 ½ tsp.
Sea Salt:  ½ tsp.
Vanilla:  2 tsp.
Cinnamon:  ½ tsp.
Mixed Fruit***:  1 C.


  1. Combine the bran, flour and water kefir in a large mixing bowl.
  2. Cover and set aside for 24 hours at room temperature.
  3. After the mixture has sat for 24 hours, proceed with the recipe.
  4. Juice and zest the orange and add this and the milk to flour mixture.
  5. Melt the ghee/oil.
  6. Combine the butter/oil with the remaining ingredients and stir into the flour mixture until completely combined.
  7. Grease a 12-cup muffin pan and divide the batter evenly.
  8. Place into a preheated 425° oven.
  9. Bake 15-20 minutes, or until the tops of the muffins spring back when lightly touched.
  10. Allow to cool for 10-15 minutes before removing from pan.

*I use the bran that I sift from freshly milled flour
**Any flour (wheat, spelt, emmer, etc.) of your choice may be used
***I use a mix of fresh & dried fruit