Light, fluffy, and bursting with fresh strawberries, these low-calorie muffins prove that lighter baking never has to be boring. Warm kefir and eggs make the batter rise beautifully — a trick also behind our fluffy cottage cheese muffins — and folding in juicy berries keeps every bite moist. If you love baking with berries, try the chicory muffins with black currants too.
Ingredients
- 100 g (3/4 cup + 2 tbsp) flour (amaranth + rice works well)
- 2 eggs
- 300 ml (1 1/4 cups) low-fat kefir (1%)
- 15 g (1 tbsp) ghee, melted
- 10 g (2 tsp) baking powder
- 150 g (5.3 oz) strawberries, diced
- Sweetener to taste (does not affect nutrition)
Instructions
- Take the kefir and eggs out of the fridge in advance — they must be warm so the muffins rise well. In a hurry, put the eggs in warm water and add a little hot water to the kefir.
- Mix the eggs, kefir, and melted ghee.
- Gradually add the sifted flour, baking powder, and sweetener.
- Fold in the diced strawberries.
- Divide among muffin cups and bake at 180C (350F) for 20-25 minutes until a toothpick comes out clean.
Tips
- Bring the kefir and eggs to room temperature before mixing — warm ingredients are the secret to a good rise. For more muffin science, Allrecipes has helpful baking guides.
- Do not overmix the batter once the flour goes in; a few lumps are fine and keep the muffins tender.
- Sweetener does not affect the nutrition values, so use your favorite kind or skip it and let the strawberries shine.
Nutrition — per 100 g: 90 kcal, protein 4 g, fat 3 g, carbs 10 g.