Bits from my weekend.. and muffins!

Hey all! Deconstruction of our house is going along swimingly... in fact one room is ALMOST totally done! Just need to put the electrical plug covers and heating grates on and we are good to go!


I really need to get better at taking before pictures... but before there was ugly paneling, and a disgusting old rug, and an ugly fan.... now we have freshly painted drywall, new thick comfy carpet, crown molding, baseboards, and a modern fan!

The next project was to deconstruct the master bedroom.
I'm a slave driver and make John work hard...


But don't think I didn't help!

(you know you love my crazy old jeans and adidas sweatshirt from the 80s)

Ahhh no more gross carpet and dead carpet pad

(gotta love the lone stereo sitting on the window seat... angry music makes ripping up carpet much more soothing)

This weekend was also the first time using my new stove and oven... what did I make... come on you know I had to make muffins!!!


Blueberry Yogurt muffins
by steph chows.

1.5 cups whole wheat flour
1/4 cup splenda (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce
2 6 oz containers fat free lemon yogurt (so 12 oz total)
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry

topping- stir together:
1/4 cup oats
1 Tbs whole wheat flour
2 Tbs honey or agave
2 Tbs chopped nuts

Preheat oven to 350 degrees and spray 12 muffin cups with pam.

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) sprinkle with the topping mixture, and bake for 25 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

CHOW!