Speaking of the gym and being healthy, I’ve run into a problem lately with my work pants. For a while I was a size A because I was slim, worked out a little, now I’ve become a size B and look a little more meaty, a little healthier, I prefer it this way actually. The more I worked out, the more muscle I gained, which results in more curves. The issue is size A is too tight for me and when I wear them I feel my pants are gonna burst open. Size A is probably no longer appropriate for work. On the other hand, size B is a bit loose, especially around my butt so it looks flat, and who wants a flat butt? I don’t know where to find the right pants… I’m looking for a pair that stretches based on my body shape, one that has a little bit of spandex. Suggestions are welcome! Why don’t they just make a size between sizes A and B will always remain a mystery to me?
MODIFICATIONS I MADE:
- I added a teaspoon of vanilla extract.
- I used Whole Wheat Pastry Flour instead of Whole Wheat Flour.
APPROXIMATE NUTRITION PER SERVING (yields 12 muffins)
Calories: 151 cals
Fat: 3.78 g
Saturated Fat: 0.46 g
Carbs: 37 g
Protein: 3.2 g
Fiber: 3.1 g
OATMEAL BLUEBERRY APPLESAUCE MUFFINS (LOW FAT) (adapted by Joy The Baker)
~ yields 12 muffins @ 375 degrees
- Whole Wheat Pastry Flour – 1 1/4 cups
- Quaker Oats (Quick-1 Minute) – 1 1/4 cups
- Baking Powder – 1 tsp
- Baking Soda – 1/2 tsp
- Salt – 1/4 tsp
- Cinnamon – 1/2 tsp
- Mott’s Unsweetened Applesauce – 1 cup
- Buttermilk – 1/2 cup
- Brown Sugar – 1/2 cup
- Canola Oil – 2 tbsp
- Vanilla Extract – 1 tsp
- Egg – 1
- Blueberries – 3/4 cup
1. Preheat oven to 375 degrees.
2. Line muffin tins with cupcake liners.
3. In a large bowl, combine the dry ingredients… whole wheat pastry flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In another bowl, combine the following ingredients… applesauce, buttermilk, canola oil, brown sugar, vanilla extract, and egg.
5. Now add the wet ingredients to the dry and fold the mixture. DO NOT OVERMIX.
6. Add the blueberries and fold.
7. Spoon the batter into the cupcake liners, I just use an ice cream scoop.
8. Place the muffins in the oven for 16-18 minutes. Mine took 18 minutes exactly.
9. Allow the muffins to cool… although I was unable to resist eating a perfectly warm blueberry muffin.
OVERALL RATING: 4 / 5
My only complaint is I felt these muffins could have been a tad bit sweeter. Next time I make these I will add 2 tbsp of Agave. Considering the fat and calories, these muffins tasted amazing. I didn’t feel like I was missing out whatsoever. I really enjoyed these muffins with a cup of hot tea and I think it would make a healthy and delicious breakfast. I plan on making these muffins using other fruits… I’m thinking strawberries, raspberries, and banana walnut. My parents would LOVE these because they are low calorie and low fat.
Texture: The texture was crumbly. The oats give these muffins lots of texture and they look really hearty too.
Moistness: These muffins were super moist, the applesauce and buttermilk probably contributed to this. I hate desserts that leave grease on my hands, these were not oily or fatty whatsoever.