Home Sweet Home

I hadn't taken a picture of Aaron & Candice's house. I was able to get a good shot of it today. Hope you like it. The landscaping is in the works soon. The house is beautiful and will look even better with the grass and shrubs, flowers etc. Come visit anytime. They have not had a family social activity as yet. Now that the weather is getting better, we can have something going on the get together. My bedroom is on the lower right, with the blinds open. Parker's room is above mine.

By the way, Michael will be in town Tuesday, to Friday. We are planning to go to Mi Ranchito in A.F. for dinner at 6:00. As a reminder, let me know how many of you are coming so I can reserve plenty of tables for all of us. See you all then.

Here is a Spiced Apple Butter Muffin Recipe. It is healthy and has all the nutritional information.

These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good)—makes them extra moist and flavorful.

Makes 1 dozen muffins

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1/2 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup Canola oil
3 tablespoons molasses
1 cup finely diced peeled apple

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
3. Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

NUTRITION INFORMATION: Per muffin: 197 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrate; 4 g protein; 4 g fiber; 144 mg sodium; 221 mg potassium.

Nutrition bonus: Fiber (16% daily value).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 fat


Per muffin with Splenda: 2 Carbohydrate Servings; 187 calories, 31 g carbohydrate

TIP: Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.