Friday, March 21, 2014

Kefir Blueberry Muffins

You can bake with kefir just like you would bake with buttermilk.  Even though we're trying to cut back on our consumption of grains here, it's hard when the kids are always requesting braided semolina bread or kefir pancakes.  It takes the edge off the guilt when I can bake without refined sugar and using cultured foods like kefir!  If you're into soaking your grains you can soak the flour in the kefir overnight before adding the rest of the ingredients and baking.  I always soak my grains and flours if I have the time. :)

Here's our most recent kefired creation, Kefir and Raw Honey Blueberry Muffins:

1.5 cups organic flour
1/2 tsp. sea salt
1 tsp. baking soda
1/3 cup raw honey
1/3 cup grapeseed oil (or melted butter)
1/3 cup kefir
1 egg
1 cup wild blueberries (fresh or frozen)

Combine dry ingredients in a bowl and mix well.  Combine wet ingredients in a separate bowl and mix well.  Add wet to dry in the bowl of a stand mixer with paddle attachment and mix until just combined.  Fold in blueberries.  Scoop by the heaping spoonful into your greased or lined muffin tin. Note:  I use FSC certified unbleached and chlorine free baking cups (yes, these exist!) to line my muffin pan, it makes for easy clean up!  Bake in a preheated 400 degree F oven for 25 minutes (less if blueberries are not frozen).



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