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I Get Knocked Down

12 Mar

So I actually had a very different post in mind for today – I had my 90’s song all picked out but the theme was going to be about getting re-motivated and finding balance for a healthy lifestyle. And then something shocking happened to me.

After work I went to donate blood for the American Red Cross. This is a new thing I have been trying to do every few months – I think it is so important, and such an easy way to give back. I had just finished and was sitting down for a few minutes, when I heard a bone cracking thud. The guy next to me had fainted face forwards onto the floor. I had never seen someone faint. I know it’s common after donating a pint of your own blood, but this was a first for me. When he came to he bolted up immediately and tried to stand, terrifying all the nurses around him.

It’s not funny and I know that, and I was glad to see he was okay afterwards, but it was just so in keeping with my planned blog title for the night so I couldn’t help but share. And as I walked home I hummed: I get knocked down, but I get up again. You’re never gonna keep me down… 
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I tried this new recipe on Sunday night because I am still working on keeping my motivation up and getting back on plan –  jumping back up after a fall, you could say.  These delicious Whole Wheat Carrot Cake Muffins came from a blog that I love and have followed for a while, Fannetastic Food. They are easy to make, really filling and satisfying. Check them out:

Whole Wheat Carrot Cake Muffins (Makes 12 muffins)

Ingredients:
Dry:
1 1/2 cups, whole wheat pastry flour
1/2 cup, brown sugar
1/4 cup, chopped pecans
1/4 cup, dried cranberries
2 teaspoons, ground cinnamon
1/4 teaspoon, ground cloves
1 teaspoon, baking powder IMG_4900
1 teaspoon, baking soda
1/4 teaspoon, salt
Wet:
1 1/2 cups, unsweetened applesauce
1 cup, shredded carrots

Instructions:
1. Preheat oven to 350 degrees. Mix the wet ingredients in a small bowl, and the dry ingredients in a larger bowl. Then combine, adding wet to dry and stirring gently until the mixture is uniform. Spoon the mixture into a non-stick or sprayed muffin pan. Bake for 25 minutes or so, until a fork or toothpick comes out clean.

Note: I made a few small changes to the original recipe based on what I had in my kitchen!

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Recipe adapted from Fannetastic Food

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