Time to get muddy!

Cold still dragging me down and did a number on myself in the heat yesterday--cannot seem to get rehydrated!

One hour of yoga today, followed by and end of session tea. Made Berry Oatmeal Muffins (see recipe below).

Now, it's off to pack: Green face paint, striped tights, old shoes, furry hat with horns. Yep . . . I'm off to Warrior Dash!

Berry Oatmeal Muffins

Prep Time: 15 Min

Cook Time: 20 Min

Original Recipe Yield 12 muffins

Ingredients

• 3/4 cup oats
• 1/4 cup wheat germ
• 1 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup chopped walnuts or pecans
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1-2 tablespoon flaxseed (optional)
• 3/4 cup milk
• 1/2 cup olive, grapeseed, safflower or canola oil, or applesauce
• 1 egg
• 1 cup berries
• 1/2 cup dark chocolate chips (optional)
• 1/3 cup oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups (or mini-muffin pans)

2. In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, flaxseed and baking powder. Stir in the milk, oil or applesauce, and egg just until dry ingredients are evenly moist. Fold in the blueberries and chocolate chips. Scoop batter into the prepared muffin cups.

3. Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter. (Skip this step for mini-muffins)

4. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean. (Bake mini-muffins for 12-13 minutes)