I decided to do what sally does in other receipes and cream butter and sugar. I started creaming…the hand mixed died **!!**, and then I realized I was mixing the rapadura (1/2 cup) with the egg and not with the butter.

I cut up butter ( 3 rounded tablsp) into small pieces and bashed it around the egg mix till I had tiny little lumps of butter visible. I then added 3 tsp maple syrup, 1 tsp vanilla essence…..natural of course, and two tsp orange oil for flavour. I wanted them orange tasting. 2 x well rounded tsp bicarb-soda (baking soda).

I added egg mix to the flour mix. Took some effort, but got there.

I put into jumbo muffin pans, then oven for thirty minutes, and boy did they rise. I was so exited.

When cool I ate one and though soft, light, but funny taste. I realize now the kefir and different sugars are more robust than conventional muffins. After third bite I was hooked.

I have been consuming gallons of kefir and yoghurt, so the taste was more in keeping with what I had become used to. I will use ginger next time, as I think the muffin taste will complement it.

In any case, they were a success! They rose nicely, over the top. I did not expect this from a “natural” recipe. It seems that the combination of plenty of yogurt + the baking soda did the trick. They combine chemically and have the same effect as baking powder, which I guess Fallon & other natural cooks wish to avoid.

Even tho I used 100% whole wheat flour (which according to my understanding Clive does not approve of), I am surprised & pleased to report that the muffins were, all in all, quite nice and not heavy or cardboardy - tho not super-light either like the ones you buy. I did let the yogurt/flour mixture sit for 24 hours. Next time I will try spelt flour. I also will experiment with whole wheat flour with the bigger pcs. of bran sifted off.

We have to try and figure out where your problem occurred.

One thing: I would make them a bit sweeter for those with no serious health challenges. I would use a bit of some kind of solid, granular SUGAR, yes, sugar, maybe your Rapadura or Succanat or some other kind of natural sugar - along with the minimal amount of maple syrup that Ms. Fallon prescribes. I’ve heard of something called “date sugar” but I don’t know what it is. Too, I wonder if they make granular sugar out of agave.

However, for people not craving a sweet muffin, still, these are good. I will not feed them to the chooks - too expensive to make and of course no need. Of course, like all muffins, they aren’t too good after a few days. Muffins were meant to be eaten right NOW. Thank you, Ms. Fallon for a good recipe, and to you, Ingrid, for sending it to me.

And just keep trying, if you can afford to. - Anna May