Hello! Have any bunnies hopped into your house this week? :-) I was over visiting Helen's blog and saw she had some cute cotton eggs in an egg holder and a lightbulb went off over my head and I remembered that I wanted to use my wooden egg holder to put my crocheted eggs in amidst my Easter decorations. So I hopped up and put the eggs in it and it looks so cute!
I just love Easter decorations!
Have you tried crocheting Easter eggs? They are fun and fast.
Here is my new lamb.. I got it in Berlin, OH in Amish country in a gift shop. I've seen lots of white lambs but never a brown one, it was one of the few souvenirs I got from my trip there, the others are my basket and some hand-dipped candles. Meredith -- my lamb is saying hello to Baa Baa.. and Gracie -- he's waving to your baby lambs. :-)
My small orchid is still blooming so beautifully!!
Orchids amaze me.
I finished the dishcloth I saw on Pammy Sue's blog. I'm trying another cloth design now but it's not looking so good so far. We'll see. By the way, I have a correction from my last blog post -- the yarn was a gift from Betsy!
While I was visiting my daughter Amy, she made these healthy muffins for our breakfast, she gave me the recipe and I made them day before yesterday. What a great way to start the day! They have oats, applesauce, wheat flour, cinnamon, vanilla, eggs, milk, etc.
Well, I'm off for a "Girls Lunch" with my sisters and friend Shirley! Enjoy your week! ((hugs)), Teresa :-)
Healthy Applesauce Oat Muffins
Yield: Makes 12 muffins. You can double this recipe because they freeze so well!
• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional
1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
Remove the muffins to a rack to cool completely. Once cool, place 6-9 muffins in a large freezer Ziploc bag and seal the bag, then freeze.