Sweet 'n Savory Kombucha Spiked Raspberry Muffins
Prep time
Cook time
Total time
Moist, fluffy and studded with jammy fruit, these raspberry muffins are a quick and easy option for breakfast, brunch or a fulfilling snack.
Serves: 12
  • 3 cups White Whole Wheat Flour
  • ½ tsp. Salt
  • 4 tsp. Baking Soda
  • 6 oz. Fresh Raspberries
  • 1 Stick Salted Butter
  • ½ cup Agave Nectar
  • 12 oz. KÖE Raspberry Dragonfruit Kombucha
  1. Preheat your oven to 375F. Grab a 12-cup muffin tin and use butter or cooking spray to oil the wells.
  2. Whisk together the flour, salt and baking soda in a large mixing bowl. Smash the raspberries until they're liquified and then pour those in with the melted butter and agave nectar. Gently fold together until just combined, make sure not to overmix.
  3. Pour batter equally into each well of the muffin tin and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
  4. Serve immediately with butter, a drizzle of agave nectar, sprinkle of powdered sugar, or enjoy them on their own.
Recipe by Slice of Jess at https://sliceofjess.com/sweet-n-savory-kombucha-spiked-raspberry-muffins/