Thursday, October 15, 2009

So there I was...

Completely ignoring the fact that I started a blog 3 months ago. My good friend Tam reminded me that I hadn't posted in a while and that she would like to see a post once in a while. Thanks Tam!

I finished 3 triathlons this year, my latest being the Lobsterman Triathlon which was a complete blast. But the water was freaking cold.
I really want to continue to do triathlons, I hope to do a half Ironman next summer. Finding the inspiration to train in the winter in Caratunk is no easy task, but I am up for it and committed. I am dedicating this training season to The Blazeman. Who is the Blazeman you ask?
This video tells his story much better than I can:

Yup, you got it, I am rolling across every finish line in 2010 for Jon Blais, the Blazeman. Maybe I can even raise some money for ALS research (click here to donate)

Yummy Muffins!

I can't go long without talking about food. Now that I am trying to stay in shape, I think about what I eat much more often...So I have these yummy muffins I make so when I don't have time to take time to make something healthy, I just grab one of these babies!

Flax and Apple Muffins
1/4 cup milled flax seed
3/4 cup whole wheat flour
1/2 cup white flour (I find they get kind of heavy otherwise)
1/4 cup oatmeal
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1-1/2 cups chopped apples (or any fruit works)
3 tbsp pumpkin, apple sauce, or cranberry sauce (can use veg oil instead, but I try to cut on fat)
1/2 cup milk (soy milk OK)
1/2 cup chopped nuts

Preheat oven to 400 degrees. Blend the dry ingredients in one bowl. Blend egg, pumpkin (whatever you used in that step), and milk. Add dry ingredients until just blended. Fold in apples and nuts (batter will be thick). Fill well-greased (I used Pam) muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back when touched. Yield 12 muffins.

1 comment:

Unknown said...

Instead of any oil, you can use milled flax seeds measure for measure.I made some muffins from spelt flour and rye flour, used a few shredded carrots and flax seeds and they came out surprisingly moist and not dense as rocks like they could have been, so I can tell you it works well. I will try this recipe for sure, thanks!

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