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Baked Goods

ProBiotein in baked goods.

Muffin Tips from The Old Farmer's Almanac Cookbook

Muffins are an easy way to include ProBiotein in the mix while adding more to the fiber content, taste and texture to the breads. ProBiotein is ideal for adding to mixes as it provides more fiber, digestive enzymes and prebiotics to promote healthy digestion. Baked goods are a great fiber delivery mechanism and here are some great recipes to begin including ProBiotein in baked goods. If you find modifications that you would like to contribute, please let us know by email and we'll dive right into the recipe for tweaks.


Triple Chocolate Banana Muffins – From The Old Farmer's Almanac Cookbook

Probiotein in Double Chocolate Muffin

Ingredients

  • 4-1/4 C flour
  • 1/4 C ProBiotein® powder
  • 2 T baking powder
  • 2 C sugar
  • 1/2 C plus 1 T premium-brand cocoa
  • 1/2 t salt
  • 2 eggs, slightly beaten
  • 1/2 C melted butter, cooled
  • 1/2 C sour cream
  • 1 t vanilla
  • 3 medium bananas, mashed
  • 2 C milk
  • 3/4 C premium-quality white chocolate chips
  • 3/4 C premium-quality double chocolate chips
  • Confectioners' sugar for dusting tops

Directions:

Preheat oven to 400° F. Whisk flour, ProBiotein powder, baking powder, sugar, cocoa, and salt together. Mix eggs, butter, sour cream, and vanilla into mashed bananas. Gradually add milk to mixture. Add wet mixture to dry ingredients, and mix gently until almost combined. Fold in chocolate chips. Do not overmix. Spray muffin tins with nonstick spray, and fill about two-thirds full. Bake 20-25 minutes or until test utensil comes out clean. Let cool slightly, remove from baking pan, and dust with confectioners' sugar before serving. Makes 24 muffins.


Wild Blueberry-Sour Cream Muffins – From The Old Farmer's Almanac Cookbook

ProBiotein Blueberry Muffins

Ingredients

  • 1/4 C (1/2 stick) butter
  • 3/4 C sugar
  • 2 large eggs
  • 1-1/3 C all purpose flour
  • 2 T ProBiotein® powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 3/4 C sour cream
  • 1/2 t vanilla extract
  • 1 C fresh wild blueberries

Directions:

Preheat the oven to 425° F. Grease a standard 12-cup muffin pan or line with paper baking cups. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time. In a separate bowl, sift together the dry ingredients and add to egg mixture, alternating with the sour cream. Beat in the vanilla, then fold in the berries. Fill the cups half full. Bake for 12 to 15 minutes. Remove the muffins from the pan and cool on a wire rack. Makes 12 muffins.


Saint Biscuits

Saint Biscuits with ProBiotein

Ingredients

  • 1 1/4 C Milk
  • 3/4 t Vinegar
  • 1 T Yeast
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 3/4 t Salt
  • 1/2 C Sugar (I prefer Demerara Sugar)
  • 1/2 C Vegetable Oil
  • 1 T Probiotein®
  • 3 C Flour (mix in slowly until desired biscuit consistency is reached)

Directions:

Preheat oven to 350 degrees. Drop by spoon onto cookie sheet and bake for approx. 12-14 minutes.