I had some leftover Lowfat Plain Kefir in my fridge and wanted to use it. I love the health benefits of Kefir and wanted to incorporate it into a baked good. I recently made apple butter and had some diced plums on hand which I wanted to use as well. These muffins came out moist, sweet and absolutely delicious. The key to these muffins is to soak the oats in the Kefir yogurt overnight. This creates a moist and almost creamy muffin. I was inspired by this recipe at www.cookinglight.com. I modified these muffins based on my personal taste and what I had on hand.
Kid Friendly Tips: Have your child combine oats and Kerif in the bowl. A great job for your little one would be to help mash the banana, measure the ingredients and then pick a dried fruit to add to the muffins.
1 2/3 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of toasted wheat germ
1 teaspoon of salt
3/4 cup of light brown sugar
1 cup of old fashioned oats
2 cups of Low Fat Kefir Plain Yogurt
2 tablespoons of canola oil
1 teaspoon of vanilla
1 mashed banana
1/2 teaspoon of cinnamon
dash of ground all spice
3/4 cup of diced plums and/or raisins
1. Combine oats and kefir yogurt in a bowl. Refrigerate overnight.
2. The next morning: In a separate bowl, combine flour, salt, wheat germ, baking powder, baking soda and sugar. Add oats and kefir
mixture to flour mixture.
3. In another separate bowl, combine oil, eggs, vanilla and a mashed banana. Add to batter until moistened.
4. Fold in diced plums/raisins or any other dried fruit you like!
5. Pour batter into greased muffin tins. Bake at 350 for about 12-15 or until done. Yield 16 muffins or so.
6. Let cool and eat! Spread some apple butter on top for more flavor (recipe coming soon!)