Eat Lightly, Breathe Deeply, Live Moderately

The early bird gets the worm or some such nonsense…

Posted on: April 1, 2010

This morning was my second morning of going to the gym before work. The first time was last Thursday. I got up at 5:30, put together my lunch for the day, ate a quick breakfast, and then I headed to Merritt for the RPM (spin/cycle) class at 6:00am. Last night I made Raspberry Walnut Muffins, they were kind of weird when they were warm, and the raspberries pretty much melted with the heat, but this morning after sitting overnight they were PERFECT!! It was a very tasty way to start my morning before a very tough workout! I got home right at 7, and was showered and ready to head off to work by 7:20. Not bad, I’d say!

I really like the morning routine, it’s a little harder to get through the work day, but I’ll get used to it. Every morning during the work week Merritt has a different class, and they’re all classes I love! I’m really looking forward to tomorrow, day three of getting up early (only 2 in a row) and doing the BodyFlow class, a combo of pilates, tai chi and yoga.

Here’s the recipe for the muffins. Like I said they were completely delicious. It makes 2 dozen as shown below. I cut the recipe in half. ❤


  • 2/3  cup  (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3  cup  butter, softened
  • 1 1/2  cups  sugar
  • 1 1/2  teaspoons  vanilla extract
  • 2  large egg whites
  • 1  large egg
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  cup  low-fat buttermilk
  • 2  cups  fresh or frozen raspberries
  • 1/4  cup  finely chopped walnuts


Preheat oven to 350°.

Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.


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