Lost the Fun Run and Breakfast Corn Muffins

by Joanne on September 17, 2011

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I read an article by Jen Van Allen in the October 2011 issue of Running Times Magazine. It was absolutely perfect in regards to what I’ve been feeling lately. The gist of it is, don’t lose the point of why you run and run for yourself, not for others.   To read more, please go HERE

I took somewhat of a break from my running this week, suffering a little burn out.  You know how you can tell you’re burned out? 

  1. Tired
  2. Grumpy
  3. Loss of appetite
  4. Feeling sore and achy all the time
  5. and running/working out isn’t fun anymore.

When that happens, it’s time to let the body rest until you’re ready to run again. 

The end result for this week:   took it easy and did what I felt like doing.  It amounted to just under 45 miles total running miles with my first long 20 miler since Boston last April.  I took that long run slow, walking in spots.  There will be more to come where I can push a little harder.  First, I need to get over this burn out stage.  I can already feel it fading! YAY!  Open-mouthed smile

Want a Breakfast Corn Muffin?

Total heaven when warm. Down right delicious any other time. 

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A total of 45 minutes from mixing bowl to your breakfast plate.

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  • 1 1/2 cups flour
  • 1/2 cup thick cut rolled oats
  • 3/4 cups yellow cornmeal
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 beaten large egg
  • 1 tsp vanilla extract
  • 12 oz fat free evaporated milk
  • 2/3 cup canola oil
  • 1/2 cup maple syrup
  • 1 1/2 tsp molasses
  • 1/2 cup golden raisins
  • Optional topping:  1/4 cup toasted rolled oats and 3 TBS honey to top muffins

Preheat oven to 400 F. Line muffin cups with paper liners or spray with non stick.

Stir together the flour, oats, cornmeal, baking powder, and salt.  Make a well in the center and add the egg, vanilla, milk, oil, maple syrup, and molasses.  Stir only until just mixed. It will be lumpy.  Add the raisins only to blend.

Bake for 25 minutes (check for doneness with a knife, should come clean when inserted in muffin center). Makes 12 – 16 muffins depending on size of muffin cups.

*Best eaten within a couple of days or freeze to warm up later.

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At first, I thought the texture was going to be, you know, funny but then I took a bite…Perfect!  Texture, taste, sweetness, it was all just right for an early morning “break of the fast”.

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I think this just might have triggered a muffin addiction.  Rolling on the floor laughing

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8 Comments

  • At 2011.09.17 10:34, Megan @ Foodie Cycles said:

    Those muffins look really yummy! I totally have a muffin addiction too. Corn muffins are my favorite! Glad you’re running blues are fading too, time to get back out there! 🙂

    • At 2011.09.17 18:34, Joanne said:

      My favorite muffins are cranberry orange. Ohhh… so good!

      • At 2011.09.17 10:43, Lori said:

        Glad you are getting your running mojo back. When I was working towards my 100 mile bike day and I looked back at my training log and did over 500 miles that month – I understood why I wanted to back off that LOL! When your favorite sport becomes not so much your favorite is a good time to take a break.

        • At 2011.09.17 18:34, Joanne said:

          It’s coming back. Accomplishing a tough long run sets the stage for those glorious feelings of success.

          • At 2011.09.17 15:50, Tina@GottaRunNow said:

            Cute shirt! Hope you find the fun in running again soon!

            • At 2011.09.17 18:35, Joanne said:

              I know…wish I had one.

              • At 2011.09.17 21:18, Kristi Rimkus said:

                It’s good for the body and the soul to do what you want for just a little while. We need to recharge every now and then. Your muffins look moist and delicious!

                • At 2011.09.17 21:35, Jen at The Three Little Piglets said:

                  I always feel that way about running! That’s why I hike, and bike and play tennis… Great muffins to refuel with though.

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