Try mixing Babushka’s Vanilla Kefir in your baking for a Probiotic boost that will keep your muffins moist and fluffy. Packed with billons of live & active probiotic cultures per serve. Babushka’s Kefir Includes prebiotic inulin, kefir yeasts and micro flora. Rich in natural minerals and vitamins. The Lactic Bacteria in Kefir improves immune functions, enhances bioavailability of nutrients, regulates intestinal microflora, inhibits inflammatory responses in the gut, and has antagonistic effects against intestinal and food-borne pathogens.
- Gluten free
- Low in lactose
- No added sugar
- Protein to support muscle growth
- Prebiotic fibre that supports good gut bacteria
Kefir Pancakes ‘Oladi’
12
muffins30
minutes1
hourIngredients
1 cup 1 Babushka’s Vanilla Kefir
1.5 cups 1.5 frozen wild Blueberries
1 tsp 1 vanilla
2 cups 2 whole wheat pastry flour
1 tsp 1 baking powder
1 tsp 1 baking soda
1 tsp 1 salt
1/4 cup 1/4 canola or grapeseed oil
2 large 2 eggs
1/2 tsp 1/2 sugar
1 tbsp 1 butter
2 tbsp 2 quick oats
2 tbsp 2 brown sugar
Method
- Preheat oven to 400. Place paper cups in a muffin tin and spray lightly with cooking spray.
- Gently mix flour, baking soda, baking powder and salt in a bowl
- In a separate mixing bowl, beat together the oil, eggs, sugar and vanilla.
- Add the dry ingredients to the wet, alternating with the kefir, until mixture is just incorporated. If mixture seems dry, add a little more Babushka’s Kefir.
- Toss frozen blueberries with an additional 1 tsp flour then gently fold into the batter.
- Scoop batter into muffin cups.
- Using a fork mix together the butter, sugar and oats and sprinkle a little of this mixture on top of each muffin.
- Bake at 400 for 25 minutes, or until a knife comes out clean.
- Allow muffins to cool
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