So, this weekend I am going to the states shopping with the girls and can hardly wait. Four sleeps (or if Madison has her way “wakes” interrupted by a nap or two) until we leave. I’ll be making some muffins to take along and was lucky to find that “She Eats Bear” (bless her) posted the real recipe for the caramel muffins instead of the cookie-like ones that I made earlier this week. Can’t WAIT to make a big dent in my Christmas stress, make these muffins and just hang-out with my peeps.

http://sheeatsbears.blogspot.com/2009/11/apple-pecan-muffins.html

Wet Mix (this fits in a 500ml container, if you want to do it the night before and store it in the fridge…)

1/4 cup canola oil
1/4 cup orange juice
1/2 cup yoghurt (hi fat content!!! no diet stuff.)
1/2 cup apple sauce (I make my own and I like it chunky so that you have nice apple chunks in the muffins)
1 egg

Dry Mix
1 cup oats
1 cup flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp spices (I put cinnamon for this recipe)
1/2 cup dried fruits or nuts (I put roasted pecans, chopped)
1/2 cup brown sugar

Preheat your oven to 350. Start by putting your muffin pan in the oven with the pecans and sugar butter. Leave it for 5 minutes or until bubbling. Meanwhile, mix the wet ingredients into the dry ingredients, do not overmix. Take the muffin pan out carefully (hot butter!!!) and scoop the muffin mix into the muffin tins. You should have exactly enough for 12 small muffins or 6 big.

Bake for about 20 minutes. Press down on the muffin, it should not spring back.

Have a clean kitchen towel ready to inverse the muffin pan.