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Senate Approves Stopgap Funding Bill to Prevent Government Shutdown

In a dramatic turn of events, the U.S. Senate passed a six-month funding bill just hours before a potential government shutdown. The bill, which faced significant opposition from Democrats, was approved with a 54-46 vote. The legislation now heads to President Donald Trump's desk for final approval. The funding measure, often referred to as a continuing resolution (CR), was a contentious issue, with Democrats criticizing it for lacking input from their party and for falling short on key priorities like healthcare and housing assistance. However, Senate Minority Leader Chuck Schumer urged his colleagues to support the bill, emphasizing that a government shutdown would have far-reaching consequences. Despite internal divisions, some Democrats sided with Republicans to ensure the bill's passage, prioritizing the avoidance of a shutdown over their reservations about the legislation. The decision has sparked debates within the Democratic Party, with some members expressing frustrati...
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Apple-Cinnamon Muffins

 


These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin--but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.

Ingredients

  • 2 cups white whole-wheat flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¾ cup buttermilk
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ cup unsalted butter, melted
  • 2 cups finely chopped peeled apples, preferably Gala, Fuji or Honeycrisp
  • 2 tablespoons white sugar

Directions

  2. 1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners. Coat with cooking spray.

  3. 2. Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, brown sugar and vanilla in a medium bowl until smooth. Pour the buttermilk mixture into the flour mixture; fold gently until just combined. Stir in butter until well incorporated. Fold in apples.

  4. 3. Scoop about 1/3 cup batter into each prepared muffin cup. Sprinkle evenly with granulated sugar. Bake until the muffins are puffed and a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool for about 20 minutes.

  5. Tips

    To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

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