Strawberry Muffins

5Ks are not my favorite.  I don’t know why I thought I wanted to run one on Sunday, but I went to sleep really nervous on Saturday night and was even more stressed about it when I woke up.  I tried to tell myself I could just run it for fun, but of course in the back of my mind I really hoped I would run an okay time.

I did a very slow one-mile warm up and tried to calm my nerves.  The first mile was down hill but when the gun went off my legs just felt kind of asleep.  I was in the middle of the pack (there were only about 250 people in the race) trying to get into race mode.  I didn’t look at my Garmin, but I didn’t feel like I was running very fast.  It turns out I was wrong. first mile: 6:23

The second mile was all uphill and I started feeling a lot better.  I passed a bunch of people and by the two mile mark, I was feeling really strong. (7:11)

The last mile was mostly downhill and I tried to kick a little bit. (6:48)  I looked incredibly awesome at the end.

In case there’s any speculation based on the horribly unflattering outfit I chose, I’m not pregnant again, I just need to lay off the cookies and beer.  I was the 5th place woman, 38th/265 overall.  (21:11; 6:49/mile)

After the race, I made these muffins for breakfast with Mike’s parents.  They’re really easy, and were a huge hit with everyone.  Pretty much the only change I made from the original was using full fat yogurt instead of nonfat greek, and baking them at the same temperature for the whole time.

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(from Confections of a Foodie Bride)