In case you missed it, it snowed this weekend. In DC. In October. Very bizzare! The cold, wetness on Saturday made me VERY glad I sucked it up and went to the gym Friday evening for some treadmill interval action. Since I was clearly not going out for a run in that mess, I got to relax on Saturday. I spent some quality time on the couch catching up on Grey’s Anatomy and Parenthood with two of my favorite snuggling companions.
I also decided that the crappy weather called for some tasty baked goods. Since I had already been to the grocery store that morning (when I hadn’t planned on baking), I had to make do with the ingredients I had on hand. I had a can of pumpkin, so I had a flavor to run with.
Behold my creation: Pumpkin Oatmeal Muffiin Tops!
Ingredients:
- 1/2 c greek yogurt
- 1 1/4 c canned organic pumpkin
- 1/8 c grapeseed oil
- 1 egg white
- 3/4 c sugar
- 1 c whole wheat pastry flour
- 1 t baking soda
- 1 t baking powder
- 1 T pumpkin pie spice
- 1 c old fashioned oats
- 1/2 c chopped walnuts
- 1/2 c unsweetened coconut flakes
When I bake, I never follow the directions of sifting dry ingredients together (I had using more bowls than necessary). I just blended all the wet ingredients together and then added the dry ingredients. Finally, I stirred in the oats, walnuts, and coconut flakes. I dropped spoonfuls onto a greased cookie sheet and baked at 350 for 13 minutes.
As they baked, the dough rose up nice and fluffy a mix between a cookie and bread.Given the consistency of the batter, you could definitely bake in muffin tins or even a bread pan. If I had muffin tin liners, I probably would have turned them into muffins.
Do you enjoy making up recipes or following them to a T?
I am a total ad libber. Even if I have a recipe for something, I’m usually adjusting it in some way. I swap out ingredients, add new ones, leave out ones I don’t like, etc. The only problem is I usually forget what I changed so I can never replicate my creations exactly. This time, since I hoped I could blog about the results (if successful), I was careful to pay attention to the ingredients.
The verdict? Delicious. My hubby is a big fan. I like to think they’re pretty healthy too.
Training Week in Review:
- Monday:rest
- Tuesday: 4 miles – morning, outside (avg pace: 10:01)
- Wednesday: 3 miles – morning, outside (avg pace: 10:15)
- Thursday: rest
- Friday: 3.25 miles – treadmill speedwork (avg pace: 9:32)
- Saturday: rest
- Sunday: 6 miles – afternoon, outside (avg pace: 9:47)
- Total mileage: 16.25
As I mentioned earlier this week, I really need to incorporate some cross training into my routine. Thanks to everyone who gave me suggestions. Hopefully next week, I will have some new activities to report.
How was your week of training?
In case you missed it, it snowed this weekend. In DC. In October. Very bizzare! The cold, wetness on Saturday made me VERY glad I sucked it up and went to the gym Friday evening for some treadmill interval action. Since I was clearly not going out for a run in that mess, I got to relax on Saturday. I spent some quality time on the couch catching up on Grey’s Anatomy and Parenthood with two of my favorite snuggling companions.
Behold my creation: Pumpkin Oatmeal Muffiin Tops!