This Sunday morning was warm and humid. It seems to be a weather pattern we will be in for the next week. Welcome summer! To start the day, I rode our exercise bike for 10 minutes and then did the Pilates Series of five before heading into the kitchen to bake a batch of blueberry muffins.
Since March when we purchased our exercise bike, I’ve had a love-hate relationship with it. But knowing that cycling is an awesome calorie burn I decided that one more attempt to embrace the bike should be made. And it seems that the bike and I are finally getting along. My plan is to work up to 30 minute sessions first thing in the morning. It’s whisper quiet (unlike the treadmill) so I can watch the news at a normal volume level.
When my 10 minute session was over, I hit the mat for the Series of five. Series of five is a sequence of abdominal exercises that builds strength and endurance as well as aligns the spine and centers to body. The series consists of:
1. Single Leg Stretch
2. Double Leg Stretch
3. Single Straight Leg Stretch (Scissors)
4. Double Straight Leg Stretch
5. Criss Cross
Cycling and abs taken care of, I was ready for the day. And ready to bake up a batch of my favorite blueberry muffins.
Now, lets get to the food. It always makes me happy. These muffins are easy to whip up and delicious for breakfast or a mid-day snack.
Blueberry Muffins Recipe
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla low-fat yogurt
1/2 cup milk
3 tablespoons canola oil
2 teaspoons vanilla extract
1 large egg, slight beaten
1 1/2 cup blueberries
1/4 cup all-puropse flour
1/4 cup chopped nuts (almonds or walnuts)
1 tablespoon brown sugar
1 tablespoon butter, melted
Pre-heat oven to 400 degrees.
Spray muffin tins with cooking spray.
Combine flours, oats, granulated sugar, baking powder, baking soda and salt in a bowl, stirring until combined.
Combine yogurt, milk, canola oil, vanilla extract and vanilla extract, whisking until blended.
Add liquid mixture to dry ingredients, stir until just moist.
Fold in blueberries gently.
Spoon 2 rounded teaspoons into each of the muffin tins.
Prepare topping by combining all-purpose flour, nuts, brown sugar and butter. Sprinkle evenly over batter.
Bake at 400 degrees 14-17 minutes or until muffins spring back lightly when touched.
Cool for 10 minutes on a wire rack; remove from pans.
Serve at room temperature and enjoy!
Makes 12-18 muffins.