Pilates and Muffins

I have now only been to Pilates twice in my life, but last night was a better workout than the first time I went. The instructor was a 65 year old woman - a very cute and spunky little thing, and like my friend Leah always says, I wanted to put her in a bottle and poke holes in the top and put her on my shelf. I went with a good friend, Ashley, and anytime I take a workout class with a friend, I always get giggly. So I am constantly looking over at Ashley to see if she is laughing at the ridiculous positions and things we had to do. There are several positions we did to work out our stomachs (most not flattering), and at one point the lady next to me let out a little toot and about 10 minutes later, the man in front of us let out a much louder toot, maybe even a double toot. I couldn't resist the laugh and neither could Ashley, so we rudely laughed out loud. To top it off, at the very end of the class, we were supposed to stand up, shake out our arms and legs, and stick out our tongues; needless to say, I did not participate in the tongue-sticking-out-exercise.

Liz wanted me to write about her today, but instead I am dedicating this recipe below to her which I found on the Runners World web site - and this is what the recipe was called. If you know Liz, this should be funny. Liz, I want you to make these for me, please.

Liz's Muffin Mix

The surest way to know you're eating a healthy muffin is to bake it yourself. Start with this basic low-fat recipe and add your favorite ingredients for a nutritional boost.

2 cups whole-grain flour
1 teaspoon salt
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs or 1/2 cup Egg Beaters
1 cup skim milk, soy milk, or kefir
1/2 cup applesauce, regular or flavored, such as blueberry or pomegranate
1/2 cup chopped nuts, or dried, fresh, or frozen fruit

Preheat oven to 425° F. Fill a muffin tin with 12 paper muffin cups. Mix the first five dry ingredients in a large bowl. Slightly beat the eggs. Mix in the milk and applesauce. Add wet ingredients to the dry mix. Stir until just combined, sprinkling in the nuts or fruit. Spoon into muffin cups. Bake for 15 to 18 minutes or until muffin tops are golden brown.

Calories per muffin: 230
Carbs: 46 g
Protein: 4 g
Fat: 3 g