These have been my breakfast for a week straight.
I may have shared. Maybe one, but that’s all.
I don’t typically do well in the mornings, not wanting to eat because nothing sounds good [NOT typical pre-pregnancy], but if I don’t eat, I’ll feel just as sick. However, one of these muffins, a cup of orange juice and this pregnant woman is one happy lady.
I kept these light and nutrient packed, by making them with Kefir, which is rich is probiotics and naturally a low glycemic food. There are so many great health benefits to Kefir, which you can read about here.
A while back, I had the privilege of touring Redwood Hill Farms, just outside of San Francisco. Just above, that’s my beautiful friend, Maggy from Three Many Cooks, she helped organize this wonderful trip.
The farm is family run by some of the kindest and most generous people. We got to hold [very well loved] baby goats, some of us learned how to milk the goats and then we tasted some of the most amazing cheeses, yogurts and kefirs.
Great group of people and great memories.
That’s what a family run farm looks like.
Before this trip, I wasn’t very familiar with Kefir. They had sent home a few bottles, which my husband literally GUZZLED down. He’s obsessed, I’m not even exaggerating. I personally can’t drink it by itself, maybe it’s a pregnancy thing, but I do like to bake with it. Kefir is also great replacement for buttermilk.
For more recipes using Kefir, check out the recipe page on Redwood Hill Farms. Also, if you’re not gluten-free [or want to replace the whole wheat flour with gluten-free flour], check out this Whole Wheat Pancake recipe with Kefir from Two Peas and Their Pod.
The muffins can be quite moist, due to all the liquid and found they’re even better the second day.
Light Berry Kefir Muffins, Gluten-free
- 1 1/2 cups gluten-free flour. I used this one.
- 1/3 cup sugar – brown or white
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- zest of lemon
- 1 egg, lightly beaten
- 1/2 cup kefir – I used the Blueberry Pom Acai, but any flavor would work
- 1/2 cup unsweetened applesauce [or oil if you prefer or have on hand]
- 1/2 teaspoon vanilla extract
- 1 cup berries, frozen or fresh – I used blackberries and bluberries
Note: if using frozen berries, they can make the muffins a little soggy. Sometimes I’ll defrost and then pat dry with a paper towel
Note 2: You can swap out the gluten-free flour for any type of flour you prefer, it’s a 1:1 ratio
Preheat oven to 375°. Place 12 muffin-cup liners in muffin cups and set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in center.
In a separate bowl, mix together lemon zest, egg, kefir, applesauce or oil, and vanilla extract.
Add the wet to dry mixture and stir just until ingredients are mixed together. Add in the berries and gently stir to combine.
Fill each muffin cup about 3/4 or all the way full. Sprinkle turbinado sugar over the muffins.
Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
Cool 5 minutes in pan on a wire rack.
Note: store leftovers in an airtight container
Makes 10- 12
September 4 2012