Day 94

Day 91 -

Day 92 - We tried a little something differant for our meal!  I made homemade mac-n-cheese and then put some cooked broccli in it.  I was going to put carrets in it too, but ran out of time to get them cut up and cooked.  At first the children would not eat any for it was differant, but after they tried it, they eat it up and asked for more!

Day 93 - Homemade beef stew!  Yummy!

Day 94 - So today was the Christmas parade here in town!  Oh no!  Here comes the candy!  Ya!  Three of my children are in the parade on the churches float!  One young one watching the float  and We didn't come home with any candy!  I liked that!  Have had the oven on for supper tonight, so I went a head and started some muffins for church tomorrow!  We are having Whole wheat pumpkin-applesauce muffins!  They sound good, but I will have to wait for about another 15 min. for them to come out of the oven.  I also just cooked a squash in the oven, so I used that instead of pumpkin.  Anyways here is the recipe if anyone else would like to try it!

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup raw brown sugar
• 1/3 cup fructose
• 1/4 cup olive oil
• 1/2 cup applesauce
• 1/2 cup pumpkin
• 1/3 cup buttermilk (1/3 c. milk plus 1 tsp. lemon juice - let it stand for 5 minutes!)
• 2 eggs, slightly beaten
• 1/4 cup golden raisins (optional)
• 1/4 cup chopped pecans (optional)

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, fructose, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.