I love spring. Sometimes i can’t decide whether it or fall wins out as my favorite season of the year. I can’t wait to feel those warmer temperatures. The sense of a fresh start everywhere invigorates me. Getting back outdoors makes me smile. I think the only reason fall may stand as my favorite season is because of all the fun activities and traditions I love about fall. And pumpkin. Of course. Spring still holds a special place in my heart though and there are certainly signs of spring popping up all around here.
We went on a walk yesterday in beautiful 70 degree temperatures where many spring-like sights greeted us along the way.
I think Makenzie and Braedon enjoyed the flowers, green grass, blue skies, and lack of jackets as well. Or, I just find any reason to slip in some pictures of their cuteness.
Today, spring continued..but the nastier side of spring. The showers! We had quite a bit of rain up in here this morning. Thankfully, it cleared out before the afternoon. I was left with just some cloud cover and a slight bit of chill (50s) for my run this afternoon.
Now that I know I can easily cover 30 minutes of running, I’ve honestly kind of scrapped the C25K plan and just go with how I feel and keeping things steady with my runs. Today, I happily jogged along for just under 30 minutes and covered 3.13 miles for a 9:24 pace.
About 2 hours before my run, I fueled with a quick snack – a raspberry Chobani and a lemon raspberry muffin.
These little suckers are d-to-the-e-to-the-l-i-c-i-o-u-s. I cooked some up on Sunday, which I healthified and adapted from this recipe. They’re so good, I have happily eaten one a day for a snack. Alongside things like Chobani and green monsters.
And since I’m such a good friend and all, I will now share this recipe with you. Enjoy!
Springtime Lemon-Raspberry Muffins
- 1 lemon
- 1/2 c sugar
- 1/2 c Lemon Chobani Greek Yogurt (or plain if preferred)
- 1/2 c Unsweetened Vanilla Almond Breeze
- 1/3 c Unsweetened Applesauce
- 1 egg
- 1 tsp vanilla extract
- 2 c whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 c fresh raspberries
Preheat oven to 400. Using a vegetable peeler, peel the zest from a lemon in long strips.
Add the peeled zest and 1/2 c sugar to a food processor. Pulse until the zest is chopped finely and blended into the sugar.
Combine the wet ingredients – yogurt, almond milk, applesauce, egg, vanilla – with the lemon sugar mix in a medium bowl. Mix until combined.
Mix the dry ingredients – flour, baking powder, baking soda, salt – in a large bowl.
Make a well and pour the wet into the dry.
Fold together until a thick batter forms. Add the raspberries and fold them in until spread evenly throughout the batter.
Allow your helper to consume the leftover raspberries in 2 seconds flat.
Distribute the batter evenly among a 12 muffin pan. Bake at 400 for 15-20 minutes.
Keep an eye on them. When the tops turn golden they are done. Take them out and allow them to cool. Then admire your handiwork.
These came out better than I could have hoped. They were slightly chewy, moist, and full of flavor. They aren’t overly sweet and have the perfect amount of tang from the lemon. The bursts of raspberry throughout pull it all together for a very “spring-y” muffin.
Now I can’t wait to try a blueberry version of these low-fat, healthy muffins. I hope you give them a try too!
Question of the Evening – What’s a flavor that always reminds you of spring?