New Lamb, Egg Holder & Crochet Cloth

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!

Ingredients

•               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

Directions

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.