Some friends made me nervous about health insurance when we are away. We buy insurance through our rental and that covers us for $25,000 medical, but if something really serious were to happen, $25,000 can be used up in an instant. We used to joke – when we lived in NC – that we only poked our noses into the hospital and it cost $2,000. The upshot was I called Ingle Travel who are a broker and specifically help people who have diabetes. I have ended up with pretty inexpensive coverage, considering our ages and health conditions, which covers us up to $5 million which I hope will be plenty. Sadly once upon a time Matt’s excellent coverage from his job used to cover out of country expenses; not any more. The current employees voted it out – gives them more money in their pockets today I guess.
I have decided to get up at the crack of dawn today and go shopping with Matt. Trouble is I have to take my sugar reading and eat my breakfast before I go anywhere, so gotta get up early.
I have never made muffins although I do like them. For non Canadians, Tim Horton’s sell wonderful muffins of all kinds. Also, where we sometimes bowl in Elmira, there is a cafe there which has ever better muffins, too far to go except for when we are bowling and the alley buy both their muffins and donuts for us anyway. That being said, here is a recipe from WebMD which I thought looked pretty good – shall I give them a try? Only trouble is, I know who will eat them all.
Cinnamon Apple Muffins
By The Food Gal
WebMD Recipe from Foodily.com
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)
1/4 cup brown sugar
1/4 teaspoon cinnamon
Place cupcake liners inside a 12-cup standard muffin tin.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.
Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.
Total Servings: 12
Nutritional Information Per Serving
Carbohydrates: 40.9 g
Cholesterol: 57 mg
Fat: 11.4 g
Saturated Fat: 5.1 g
Fibre: 1.6 g
Sodium: 390 mg
Protein: 5.3 g
Have a great day