almost the weekend! i feel like i really need a weekend. last night i was go go go until bedtime. on the way home from work i had to return a movie and pick up my white winter jacket from the dry cleaners. also stopped at the grocery store to pick up a few things. then i came home, clean clean cleaned, made peanut butter banana pecan muffins (see recipe below), made dinner, went to the post office to pick up a package, went to my tap class for an hour, went back to the grocery store to use that coin machine (i had a lot of coins) and then home for zzzzs. so very busy.
friday is weigh-in and today i weigh 118 pounds, which is down 0.2 from last friday, which is great maintenance, considering i ate two of the homemade muffins last night. i didn't exercise this morning because i needed a break, and i do not want to feel tired tonight as i am going to the hawksley workman concert.
so i ordered more PB2 peanut butter. for those of you who don't know it's powdered peanut butter that has 75% less calories and fat than regular peanut butter. and you can choose the consistency of the peanut butter by adding as much water as you want. for example, there are times when you would want a thick peanut butter (like in a sandwich) and there are times went you would want a runny peanut butter (using it as a delicious dip). so in the box was this recipe for PB2 and banana pecan muffins, but it called for things like white flour, sugar, vegetable shortening, eggs, etc. i thought, how can i make this healthier... and here is the recipe. they are very delicious and surprisingly pretty fluffy.
1 1/4 cup whole wheat flour
3/4 cup PB2
1 T baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup unsweetened applesauce
1 cup splenda
4 egg whites
1 1/3 to 1 1/2 cup mashed ripe bananas (about 3)
preheat the oven to 375 degrees. blend (with a spoon) the flour, PB2, baking powder, and salt together in a mixing bowl. mix in the chopped nuts. in a second bowl, cream (with a mixer) the applesauce and splenda together until light and fluffy. add the egg whites 2 at a time and beat well. mash the bananas (with a potato masher) and then blend them into the liquid mix. add the wet ingredients to the dry, stirring just enough to moisten; about 20 seconds. spoon the batter into a greased (spray like pam) muffin tin and bake for 20-25 minutes or until done. makes 12 muffins.
per muffin: 152 calories, 5g fat, 4g fibre
muffins with 1/2 cup chocolate chips instead of pecans:
144 calories, 3g fat, 3.5g fibre
muffins plain (no pecans or chips):
120 calories, 2g fat, 3.5g fibre
i calculated these calorie amounts myself by just adding up all the ingredients and dividing by 12.
happy weekend everyone. apparently it's going to snow starting at noon another 20-25cm. that's a lot... :o( boo hoo hoo.