It’s crazy to think of how my pregnant mind thinks about certain situations. Monday I celebrated my 31^st birthday and my emotions ran all over the place on that day. I found out at lunch that my husband got a trip of a lifetime to go Elk hunting in Idaho for 10 days but that would leave me 33 weeks pregnant with two cranky kiddos with no communication later that night. Looking back at it I was so excited for him but more nervous and anxious for what awaits me in the upcoming days. My excitement however did not show because I literally was a water fountain the remaining day. I could not turn off the tears no matter what and was even found crying in the bathroom during an oil change.

Please tell me that you have gone through the same emotions while expecting?

After coming home on Monday from picking up my nephew from school with a bright, puffy pink face I decided to concentrate on some muffins. Caramel apple muffins to be exact!

Baking is usually my stress reliever but it just doesn’t have the same effect on pregnancy hormones. I think I cried even more during the process of making these muffins than anything else. However, it is a stress reliever when you enjoy eating these suckers. Luckily, I have enough for the rest of the week and I’ll be popping one in every morning to help get the day going.

Now just send some prayers my way that the baby doesn’t decide to come early and that the other two can be little angels why dad is away.

ENJOY ~ Meagan

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Caramel Apple Muffins

Yield: 24 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 3 cups flour
• 3/4 cup sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 2 large eggs, beaten
• 1 3/4 cups buttermilk
• 6 tablespoons unsalted butter, softened
• 2 teaspoons teaspoons vanilla extract
• 1 granny smith apple, chopped
• 14 ounce package caramels
• caramel syrup for drizzle

Instructions

Preheat oven to 350 degrees F.

In a mixing bowl add all the dry ingredients and mix.  Create a hole in the center of the bowl and add the wet ingredients.  Mix with wooden spoon until all is wet but don’t over mix.  Slowly fold in the apple chunks.

Line a muffin pan with muffins cups and fill with one scoop.  Add a caramel piece and then add one more scoop of batter with another caramel piece on top.  Repeat until all batter and caramels are used.

Bake for 25 minutes or until lightly golden brown on top.  Remove from the oven and allow to cool for 10 minutes.  Drizzle the top with caramel syrup.

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