October 21st, 2014
We did a little more Fall color exploring after our trip to Bodie last weekend. The Virginia Lakes area was past peak, but still quite lovely. Most of the places up above 8500 feet are done for the season, but there are still lots of turned leaves lower down the mountains.
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October 20th, 2014
I have made these applesauce oat muffins many, many times. It isn’t my recipe. It is almost exactly this one for healthy oats and applesauce muffins. I’ve made these with store bought apple sauce, homemade apple sauce, apple-pear sauce and straight pear sauce. All good.
I have also messed up this recipe a million times and it always still turns out great. Forget the sugar? With the pears you can’t tell. Switch the baking powder and baking soda amounts? Delicious, but slightly flatter. Forget the butter? Can’t even tell. Make the muffins while holding a baby? Easy! While wearing a baby? Even easier.
I make a double batch and pop them in the freezer. I put a frozen apple oat muffin in a tupperware the night before and it is perfect in Spencer’s lunch. These muffins are one of the only things he requests ever single day. He even defies the no sharing food at school rule and grants his best friend that is a girl a secret bite. Apparently, she demands one.
The muffins are the best.
The only major differences from the original recipe is a reduction in the sugar and the butter and I use regular flour instead of whole wheat.
Applesauce (or Pearsauce) Oat Muffins
- 1 cup rolled oats
- 1 cup unsweetened applesauce or pearsauce
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 3 tablespoons butter, melted
- 1/4 cup sugar
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 375 degrees
- Line a muffin tin with papers or spray with pam (recipe makes 1 dozen regular sized muffins)
- In a large mixing bowl, combine all ingredients (in order) mixing to combine between each one. (I am lazy and also have found that they turn out just fine even if you don’t mix the wet/dry ingredients separately and combine)
- Spoon into muffin pan, dividing equally.
- Bake for 15-18 minutes until tops are lightly browned and a toothpick inserted in the muffin comes out clean
- Remove from pan and cool on rack. When completely cool, freeze or store in an airtight container.
October 14th, 2014
We went to go check out the fall color at Convict Lake last weekend and Spencer took over my camera for a bit.
Spencer is 5 and those were his photos.
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October 7th, 2014
Truman is such a busy guy these days, I feel like I never have time to get my big camera out. He is now pulling up on everything.
Stove baby is his best friend.
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