I went back to work this week.
Yes, after 9+ years as a full-time stay-at-home Mom, I took a paying job.
I now put in a grueling and very exhausting 2 1/2 hours every Wednesday morning teaching two year olds!
Okay. Not all of that is true. Yes, I'm teaching mostly two year olds.
And, yes, it's exhausting. But I don't know if you can really call it work, or teaching for that matter. For the most part, it seems like we're just playing together!
Nonetheless, my husband was kind enough to bring home some of these the other day...
...in recognition of my going "back to work."
My co-teacher and I planned a very predictable first-day-of-school lesson for our toddlers.
In honor of our salute to the ever-popular, crunchy, Fall fruit, I made some applesauce muffins this week. I love these muffins and have been making them for several years.
These yummy muffins make for a great afternoon or bedtime snack or breakfast. I had one problem making them this go-around. The recipe calls for chunky applesauce and Target had no chunky applesauce, so I had to go with the smooth variety. It made a big difference. The muffins weren't ruined, mind you; they just weren't as good. You really get a lot out of biting into a chunk of apple and they give the muffins more "heft." Be sure to pick up the unsweetened variety too. The brown sugar in the batter makes these plenty sweet enough!
Here's What You Need:
6 Tablespoons butter
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup brown sugar
1 1/2 cups unsweetened applesauce
Here's What You Do:
Heat oven to 375 degrees. Spray a muffin pan lightly with cooking spray.
Melt the butter and set it aside to cool.
Sift the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. In another bowl, whisk together the eggs and brown sugar. Stir in the applesauce and the melted butter until the mixture is smooth.
Slowly pour the apple mixture over the flour mixture. Mix gently with a wooden spoon just until combined. Mix until you no longer see traces of flour. Do not over-mix. You want a nice crumbly texture for your muffins.
Fill the muffin cups about two-thirds full and bake for 20 minutes of until light brown.
Makes about 12 muffins. I don't recall where I got this recipe but I am thinking it might have come from an old (very old!) issue of Family Fun Magazine many moons ago.