I’m not sure how it’s possible, but it just seems like there is NEVER enough time!
I realized last night that my husband has been deployed for almost two months, and I have no idea where the time has gone. I had all these great plans of sorting through the attic while he was gone and digging out my rubber stamping stuff which has been collecting dust. Lots of dust. Literally – because I haven’t had time to dust either!
But did I do any stamping today? No sir. I had to go and get a new battery put in my car because yesterday afternoon mine decided it was all done working.
It seems like I’m always running from one thing to the next. But I still want to put good, nutritious food on the table for my sweet little piglets, especially in the morning when we are all struggling to get out the door on time.
I’m always trying to think about how I can work ahead, and get twice the benefit out of half the work (or something like that – my math is kind of fuzzy on that one…). I’ve adopted a strategy I call rinse and repeat, where you take one recipe and make it onto two, saving time and quite often money as well.
So when I made my Strawberry Rhubarb Applesauce to sneak a little nutrition into my children, I made a double batch so that I could rinse and repeat and also make these perfectly moist muffins which are easy to grab and eat on the go.
Strawberry Rhubarb Applesauce Muffins
Yields: 12 muffins
1/2 c. chopped pecans
1/2 c. packed light brown sugar
1/4 c. flour
3 tbs. melted unsalted butter
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. granulated sugar
1/2 c. milk
1 c. Strawberry Rhubarb Applesauce
¼ c. melted butter or vegetable oil
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
To make the streusel topping: combine pecans, brown sugar, and 1/4 c. flour in a small mixing bowl. Add the 3 tbs. butter and stir well. Set aside.
In a medium mixing bowl, place the remaining 2 cups of flour, baking powder, baking soda, the remaining 1/2 teaspoon of cinnamon, salt, and nutmeg and mix to combine. Stir in the apples and granulated sugar.
In a large mixing bowl, whisk together the eggs, milk, applesauce and melted butter. Add the dry ingredients to the egg mixture and stir just until incorporated, being careful not to overmix.
Divide the batter evenly among the muffin cups, using about 1/4 c. of batter per muffin cup. Sprinkle the streusel topping over the batter.
Bake the muffins 20-25 minutes or until golden brown.
Sometimes, I impress even myself!