Preheat oven to 425ºF and oil the wells of your muffin tin.
In a large bowl, mix the flour, baking soda and salt. Pour the browned butter and honey over the dry ingredients, then add kombucha. Whisk until well combined, being careful not to over mix.
Divide the mixture among the muffin wells. Bake for 5 minutes, then reduce the oven temperature to 375ºF and continue baking for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven, cool for several minutes and serve warm with butter.
Raw & Unpasteurized
Tepache is a traditional Mexican fermented beverage with a history dating back to pre-Columbian times.