Strawberry Muffins

5Ks are not my favorite.  I don’t know why I thought I wanted to run one on Sunday, but I went to sleep really nervous on Saturday night and was even more stressed about it when I woke up.  I tried to tell myself I could just run it for fun, but of course in the back of my mind I really hoped I would run an okay time.

I did a very slow one-mile warm up and tried to calm my nerves.  The first mile was down hill but when the gun went off my legs just felt kind of asleep.  I was in the middle of the pack (there were only about 250 people in the race) trying to get into race mode.  I didn’t look at my Garmin, but I didn’t feel like I was running very fast.  It turns out I was wrong. first mile: 6:23

The second mile was all uphill and I started feeling a lot better.  I passed a bunch of people and by the two mile mark, I was feeling really strong. (7:11)

The last mile was mostly downhill and I tried to kick a little bit. (6:48)  I looked incredibly awesome at the end.

In case there’s any speculation based on the horribly unflattering outfit I chose, I’m not pregnant again, I just need to lay off the cookies and beer.  I was the 5th place woman, 38th/265 overall.  (21:11; 6:49/mile)

After the race, I made these muffins for breakfast with Mike’s parents.  They’re really easy, and were a huge hit with everyone.  Pretty much the only change I made from the original was using full fat yogurt instead of nonfat greek, and baking them at the same temperature for the whole time.

Strawberry Muffins

Ingredients

  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cups plain yogurt
  • 1 1/2 cups chopped strawberries
  • sugar for sprinkling on top

Instructions

  1. Preheat oven to 375 F and line 20 muffin tins with paper liners.
  2. Sift the 3 cups of flour, baking powder, baking soda, salt in medium bowl and set aside.
  3. Cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
  5. Stir in half the flour mixture, and mix on low until incorporated. Stir in the yogurt.
  6. Add the remaining flour mixture and mix on low. Scrape down the sides of the bowl, then fold in the strawberries.
  7. Divide the batter evenly among cups, filling them about 2/3 full.
  8. Sprinkle tops lightly with sugar.
  9. Bake for about 20 minutes, until a skewer inserted in the center comes out clean.
  10. Let cool 5 minutes in the pan before removing to cool completely.
http://catesworldkitchen.com/2012/07/strawberry-muffins/

(from Confections of a Foodie Bride)

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