Baking day

Cherries were .88 cents a pound at a local supermarket this weekend...so we made a fresh cherry pie today. Yummy. It turned out great for my first cherry pie!

I also made some raspberry muffins. We have a huge raspberry bush in the yard and I could not wait for them to be ripe enough to use!

Here is a great recipe for the muffins.

1 cup kefir

1 egg

1/2 cup applesauce (we can a ton every fall!)

added to 2 3/4 cup bulk muffin mix that we keep on hand

1/2-3/4 cup raspberries (we like more than less!)

cover muffin mix with kefir and let sit overnight (here is why...Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing nutrients for absorption. This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins including gluten.
The first stage of preparation in making whole grain porridges or baked recipes, is to soak the whole grains or whole grain flour in an acid medium such as buttermilk, yogurt, or other cultured milk, or in water with whey, lemon juice or vinegar added. As little as 7 hours soaking will neutralize a large portion of the phytic acid in grains. Twelve to 24 hours is even better with 24 hours yielding the best results- Sue Gregg) BTW, I do this for our whole grain pancakes, our rices and grains as well. A little effort will be worth it!

lightly beat egg and add to mix, add applesauce, fold in berries.

Bake at 400 for 18-20 minutes.

You may want a double batch for a larger family. My crew ate these in the blink of an eye!