Tuesday, April 2, 2013

Blueberry Kefir Muffins

Whole Wheat Blueberry Kefir Muffins

Have you jumped on the Kefir train yet?  Kefir is a smooth lactose free beverage (like a drinkable yogurt) that is packed with probiotics and billions of live and active cultures.

We are hearing a lot more these days about probiotis....but what are probiotics anyway?  
Probiotics are active cultures that provide benefits beyond basic nutrition. They work to rid our bodies of the bacterias trapped in our intestines and assist in keeping us healthy as well as better able to fight off disease and illness. Sometimes, bacteria (good and bad) can stay and become trapped in our intestines during digestion. Often, the bad bacterias will grow harmful pathogens. When you eat probiotics, they are like good spot "fillers"- they fight for the spots in our intestines and kinda "flush" out the harmful bacterias and pathogens by leaving them no place to stay!

Now...most of the probiotics won't survive  the cooking process but it is still a great low calorie/low fat alternative to creams in many recipes. If you are making a raw item like a dip or topping, you will still get the benefit of the probiotics so try using kefir in many of your favorite reipes!

Anyway...I made muffins with Kefir the other day and they were fantastic! I am a fan of Lifeway  Kefir beause I can get it at my regular grocery store and it is available in many flavors as well as an Organic variety!

To make my muffins you will need:  
  • 2 1/4 up Whole Wheat Flour (use any flour you would like)
  • 3 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 cup kefir (any flavor)
  •  1/2 cup milk (any, I used vanilla soy)
  • 1 cup of berries (fresh or frozen fruit of any kind will work)
  • 1 teaspoon of honey

  1. In a mixing bowl, combine dry ingredients.
  2. Add kefir, milk, honey, and fruit and stir. The batter will be more of a bisuit-y type batter.
  3. Put into greased muffin tins and bake at 450 degrees for about 10 minutes 
This recipe will yield about 12 muffins. 

This recipe is a great low-fat/low-calorie version of a traditional muffin. If you use the soy mik, it also fantasti for those who are lactose intolerant! There is no added fat, only a small amount of sweetner, and no eggs or oil!

Feel free to add any fruit combinations you would like! Pineapple, cherry, and coconut make a great tropical muffin...what creation can you come up with?

Linked up to the 82nd Wildcrafting Wednesday  at Mind Body and Sole 

1 comment:

  1. Looks delicious! Saw this post on Wildcrafting Wednesday.