By Teri Cayton
The Parsons Advocate
I try to be a good person and help people when I can, so the other night around 11 p.m. my phone rings. It is my next door neighbor needing help desperately. She had left her back door open for the cats to come in and she got an unexpected guest. A large opossum decided to come in and visit. She was terrified and called me for help. Momma Said, “You go when needed.”
Well the first thing I thought of was a large trash bin that I had that was not being used. I got that and went forth into battle. The critter had gained foothold and was secure behind a large desk. Armed with my trusty sword, aka, a broom and my shield, aka, large trash bin, I engaged the enemy. It was persistent on not wanting to cooperate, so with a few nudges of my broad sword I encouraged the beast out and into the bin.
With reflexes like a cat, I upended the bin and secured the lid with the accuracy of a skilled protector of the realm. So off I went into the darkness with the beast in tow. After securing in the bin it was very docile. We went for a longish ride into the gloom of night. I released the monster into a wooded area so it could lead a life of utter bliss.
As for me, it was gratifying to know I can still get the job done. Quick on my feet and a mind like a steel trap, I can quickly break down the problem, figure out a solution and close the deal. Momma Said, “Always be prepared because you never know when you will be called to action!”
Applesauce Muffins
Ingredients
- ▢3 cups all-purpose flour
- ▢1 cup granulated sugar
- ▢3 tsp. baking powder
- ▢1 tsp. salt
- ▢2 ½ tsp. ground cinnamon
- ▢1 tsp. ground nutmeg
- ▢1 ½ cups applesauce, unsweetened or regular
- ▢2 large eggs
- ▢¾ cup vegetable oil
- ▢1 tsp. vanilla extract
- ▢sugar for topping muffins
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.
- In a larger mixing bowl combine the applesauce, eggs, vegetable oil, and vanilla extract. Stir to combine.
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Sprinkle the tops with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.