Happy Friday the 13th

For your viewing pleasure on this wonderful Friday the 13th I give you me. Before and after my run this morning. I look much happier post run, though my face looks thicker, lol. Probably just the angle I have my phone. Love the red cheeks and hair that is anywhere but where it's suppose to be. I also don't usually run with my glasses on because I don't like the way they slide over my face.

Anyway, it's been a great week and I just thought I would post a few sentences to finish it out. I'm doing okay on my current dietbet game. I've lost 2.4 lbs so far and have 5 more to go. I have 20 days to do those 5 lbs, so I really need to get my rear in gear.

Other then all that, I really do not have much to update. I guess I'll leave you with a recipe for Cranberry muffins that I made for breakfast this morning. They were the perfect combination of sweet and tart and hit the spot.

Cranberry Muffins
makes about 18 big/regular muffins or 12 regular  muffins and 12 mini muffins.

3 cups all purpose flour
1/2 cup flaxmeal
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 stick of butter
2 eggs
1 cup fresh cranberries ( I have some frozen from last December)
1 1/2 cups of water

1. Preheat oven to 400 degrees
2.Mix all the dry ingredients
3. Cut butter into flour mix.
4. beat eggs and mix in water. Add to dry ingredients, mix till dry ingredients are moist
5. Gently fold/stir in cranberries
6. Pour into Muffin tins and bake 20 minutes. until golden brown

Nutritional info (based on 1 regular muffin serving)
18 Servings
Amount Per Serving
  Calories 166.4
  Total Fat 6.9 g
     Saturated Fat 3.4 g
     Polyunsaturated Fat 0.9 g
     Monounsaturated Fat 1.7 g
  Cholesterol 34.5 mg
  Sodium 74.1 mg
  Potassium 37.0 mg
  Total Carbohydrate 23.2 g
     Dietary Fiber 1.8 g
     Sugars 5.9 g
  Protein 3.6 g
  Vitamin A 4.6 %
   Vitamin C 1.2 %
   Calcium 1.4 %
  Iron 7.1 %

Sugar Free Banana Oat Muffins

I accidently made these muffins sugar free this morning. In my defense it was 5am and I had yet to have my morning cup of joe. I just wanted to have something warm for the kiddos to eat for breakfast on a chilly morning (temps in the mid 20s, brrr). I didn’t realize I had forgot to add sugar until after they were baked and I had went to eat one. Well the flavor wasn’t bad, just not sweet at all. However, with a little smear of butter these are just fine. I liked the second one I ate better than the first.

Sugar-Free Banana Oat Muffins I made 16 muffins with this recipe

• 3 cups flour
• 1 cup of oats (I used old-fashioned not quick)
• 2 tbsp ground flaxseed
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 medium bananas, mashed
• 2 eggs
• 1 cup of milk ( more if needed)

1. Mix all the dry ingredients in large bowl.
2. In another bowl, beat eggs add bananas and milk. Pour into dry ingredients and mix just until dry ingredients are moistened. Be careful not to over stir.
3. Fill greased muffin tins about 3/4 full and bake at 425 degrees for ~15 minutes, until golden.

Nutrition Data

Calories: 139

Total Fat: 1.8g

saturated fat: 0.5g

Polyunsaturated fat 0.4g

Monounsaturated fat: 0.5g

Cholesterol: 24 mg

Sodium: 210 mg

Potassium: 119 mg

Total Carb: 26 g

Dietary Fiber: 2g

Sugars: 3g

Protein: 5g

Vit. A: 1.6%

Vit. C: 2.4%

Calcium: 10.2%

Iron: 11%

Sweet Potato Muffins

I had a couple cups of mashed sweet potatoes leftover from Christmas dinner so I decided to put them into this recipe.  The potatoes had butter, cinnamon and pumpkin pie spice already in them.  I don't remember the amounts.  So the nutrition info on these is off by a little bit.  These could easily be made healthier by substituting honey or stevia for sugar, applesauce for oil, etc.  I just thought it was okay for today the way it is.

Sweet Potato Muffins

makes 24-28 muffins

5 cups flour

1 cup sugar

1 tablespoon baking soda

1/2 teaspoon salt

1/2 cup melted butter

1/4 cup oil (I used canola)

2 cups sweet potatoes, mashed

2 eggs

1 1/4 cup milk(any type will work I used 2% with a teaspoon or two of vinegar added).

you may need to add another cup of liquid to make the batter wet enough

1/4 cup wheat germ

1. Mix dry ingredients (flour, sugar, baking soda, salt, wheat germ) in a large bowl
2. Mix wet ingredients (egg, butter, oil, milk, sweet potatoes) and add to dry ingredients.
3. Combine ingredients until just moistened, adding more liquid if necessary (I had to add a cup of water).
4. Fill muffin tins and bake at 375 degrees for 20-25 minutes until golden.

Nutrition info per serving:
Calories: 208.4
Calories from fat: 63.9 
Total Fat: 7.1g
Cholesterol: 24.7mg
Sodium: 245.6mg
Potassium: 88.4mg
Total Carbohydrate: 32.1g
dietary fiber: 1.2g
sugars: 9.0g
Protein: 4.1g

Banana Oat Muffins

These went over well with the kids this morning.  Wish I would of gotten a picture, but I forgot and then they were gone.  So I'll have to remember for next time.

Banana Oat Muffins
1 cup of Oats
1 and 1/2 cups of whole wheat flour
2 tsp Baking Powder
1/2 tsp salt
2 Eggs
1 lg Banana
1/2 cup Agave Nectar
1/4 cup Molasses
1 cup evaporated milk (this is only because I was out of any other kind of milk...feel free to use what you have).
1/4 cup canola oil

1. Mix together all the dry ingredients: Oats, Whole Wheat Flour, Baking Powder, Salt.
2. Add wet ingredients: Eggs, Banana, Agave, Molasses, Milk and Oil.
3. I know your suppose to mix the dry in a large bowl, then mix the wet in another bowl and then add them together. However, I'm a bit lazy and don't like dishes so I put all my dry ingredients in a large bowl then kind of hollow it out and add my wet ingredients and mix.  I've not yet had a problem with my muffins or cookies or whatever recipe calls for separate bowls not turning out.
4. Pour into muffin tin and put into a 400 degree oven and bake for 15-18 minutes, until brown and done.

Nutritional Data

Calories 242

Calories from fat 59

Total Fat 7g

Trans Fat 0g

Cholesterol 36 mg

Sodium 196 mg

Total Carbohydrate 41g

Dietary Fiber 4g

Sugars 18g

Protein 7g