What a great morning to run. It wasn’t as cold, there were no ice spots, the roads were clear, and where there was snow in the paths taken, it was packed and not slushy. PERFECT! 6.81 miles running and 30 minutes of a great chest and bicep workout. Don’t you just love those kind of mornings? You feel good and just don’t want to stop.
Yesterday, Shane and I had a great time walking to the park. It was really cold so I packed on the layers and put on Shane’s back paw protectors
We ran, we walked, we played chase – one of Shane’s favorite games…”try to catch me!” Ted didn’t come with us, he was following along on cross country skis. We eventually caught up with him when we were almost home. But our park play time was great. The scenery in this winter wonderland, PERFECT!
Now onto those muffins…
Don’t you just love making up your own recipes? Especially when the recipe results in something so mouth pleasing that you have to write about it in your blog just to make sure you never lose the recipe.
Another benefit of making up your own recipe is that you can use any left over ingredient you don’t really want to waste to make up your concoction. That’s what this post is all about. I had a full 8 oz container of sour cream that was due to expire. I had 1/2 a can of whole berry cranberry sauce that Ted purchased for his family dinner that needed to be used. I had that frozen and it kept slapping me in the face every time I opened that freezer door.
“Use it up Cranberry Muffins”. They aren’t what I would call healthy. I suppose there are substitutions that can be made to curve this recipe towards the healthy benefits side of sweet indulgence. I’ll offer such suggestions next to the ingredient I actually used. But…I would LOVE to hear your take on turning this recipe into a healthier experience.
Preheat oven to 350 F.
Line 18 muffin cups with cup cake liners.
In a small bowl, combine the following with a spoon:
- 2 cups All purpose flour *You could substitute whole wheat or even 1/2 whole wheat for the all purpose.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar *You could substitute a sugar alternative or ….what? honey? agave?
In a larger bowl, combine the following – again, with a spoon:
- 1 egg *would an egg substitute make a difference? …such as Egg Beaters?
- 8 oz sour cream * certainly you could reduce fat by adding fat free or reduced fat sour cream
- 2 TBS Vegetable oil *what would be healthier? canola? or vegetable?
- 1/2 cup Whole Berry Cranberry Sauce *Use fresh cranberries
- 1 tsp Almond Extract
- 1/2 cup chopped walnuts (optional)
After mixing the ingredients in the large bowl, stir in the dry ingredients (from the small bowl) – just until combined. Spoon into cup cake liners (about 3/4 full) and bake 25 – 30 minutes.
Sometimes, you just have to have a bite of “not on the healthy side” cranberry muffins to give life a raspberry. 🙂
Reminder: Cookbook and nutritional guide give away. Here’s the link: CLEAN FOOD by Terry Walters