This morning I felt so good.  I did my 30 min. run on the treadmill.  My chest and bicep workout went great with weights even though my shoulder is still painful from my fall yesterday.  I decided to take Shane on a run.  We ended up doing over 4 miles on this gorgeous Monday morning.  Calm, cool, and clear road.  Total miles today:  7.68.

The rest of the week in exercise:  

What does your week in exercise look like?

As promised, the Vegan version of a deliciously healthy grain muffin.  This muffin is sweet.

In my recipe, I use  Turbinado sugar. 

 Turbinado sugar differs from refined white sugar in that it is obtained or crystallized from the initial pressing of sugar cane.

Turbinado sugar has a slight molasses flavor.  The reason some people believe it is “healthier” than granulated or table sugar is because it is processed slightly less. However, sugar is sugar and no matter which one you choose, it should be moderated in the diet.

The other point to mention about these muffins is that they don’t contain eggs.  I used Hulled Hemp Seed to substitute for the egg protein.  If you don’t like the “seediness” of the hemp seed, you can substitute ground flaxseed.  I’ll tell you about healthy Hemp seed tomorrow in another Vegan recipe.

Blue Cornmeal Whole Wheat Spice Muffins:  Makes 12 Large muffins and 12 Standard muffins

• 1 cup Bob’s Red Mill Whole Grain Blue cornmeal
• 3 cups whole wheat flour
• 2 cups Turbinado sugar
• 4 1/2 tsp baking soda
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 cup water
• 1/4 cup lemon juice
• 2/3 cup 100% canned pumpkin
• 3 TBS apple cider vinegar
• 1 TBS vanilla extract
• 3 TBS Bob’s Red Mill Hulled Hemp Seed mixed with 1/3 cup warm water

Preheat the oven to 350 F. Line muffin tins with paper or foil muffin/cupcake liners.

In a large bowl, mix all ingredients from the cornmeal through the nutmeg.  In another bowl, mix all the ingredients from the water through the hemp seed *add both the hemp and the water to the lemon/pumpkin mix. 

Make a well in the dry ingredients and pour the wet ingredients into the well. Stir together ONLY until incorporated.  Distribute the batter among the muffin tins and bake from 20 – 25 minutes.  Do not over bake.  If you are unsure of your ovens temperature accuracy, check after 15 minutes.  If the middle of the muffin is springy (not sticky), the muffin is done. Check with a knife to make sure it comes out clean.

For a simple glaze:  Mix powdered sugar (about 1/2 cup) + water (about 1 TBS) to desired consistency.