So this running thing is pretty darn addicting.
Last weekend’s five-miler had me gasping for air and sweating like a pig – it was awesome.
Well awesome except for the fact my knees were also acting like they were 87-years-old. It was pretty sad but I powered through. I’m working on finding a remedy for this problem on my own. So far, so good. (Ice, ice, ice… stretch, stretch, stretch – not in that order!)
I know, I know, five miles really isn’t THAT crazy for those of you who run regularly but I blame the hills in Back Bay. It was hard!
Anyway, before weekend runs I’ve been downing a multi-grain waffle with peanut butter topped with bananas but it’s starting to get boring.
I found this recipe for Sweet Potato Muffins by food writer Mark Bittman on Runner’s World.com. Yum! Apparently it’s good pre-run (or pre- any activity, really) food. I should’ve baked the sweet potato more but they’re still good. I also made a pumpkin variation and added chopped walnuts.
It’s the perfect thing to pop before a run. At about 240 calories, you can’t go wrong! Plus they’re super easy to make.
Try it out!
Sweet Potato Muffins
2 1/2 cups whole-wheat flour (preferably pastry flour)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk
Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
Combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.