The Air Force Classic bike race was this past weekend. It was held in Crystal City, VA and closed a good chunk of road. They gave participants 3.5 hours to bike their hearts out around the course. One lap was about 8 or 9 miles. If you did 6 laps, you got a silver metal. For the gold, you had to do 8 laps. Pretty vicious.
I've never been to one of these events and honestly- it was pretty cool. Hardcore riders are fashion savvy and their outfits match their bikes. It kind of reminded me of silly bboys who make sure their laces match their hats. Everyone was throwing water bottles as they went, I almost got hit! I learned all about the power of the peloton!
The boyfriend is a little monster and went into this without training. He did his 6 laps in under 3.5 hours and called it a day (you rock navi bun bun). I sat on the sidelines, sipping water, and chilling with his fam. Hard work, no?
To help recover those worked muscles, I came home and whipped up some Millet Muffins. Pair whole wheat with millet grain and you have a good punch of protein... exactly what an athlete needs after burning a sh*t ton of calories.
The ingredients in these muffins are simple and natural. No sugar- just honey! The consistency is dense- not heavy- and resemble corn bread in texture. These are fantastic because they're not super sweet and have a slight hint of lemon. Plus- they're easy to make and on the healthy end of the spectrum.
Top these awesome muffins with peanut butter if you want to amp the protein count. Drizzle honey for sweetness. If you really want to make them fancy though- make this simple boozey strawberry topping. It's baked in the oven and the strawberry juices sing when paired with port wine. It's like making a mini sangria topping. Recipe to follow!
And remember to share! I passed on some to a neighbor who was nice and mowed my lawn the other day. Muffins for allllllllll! Hip hip- hooray!
Millet Muffins
by 101 cookbooks
2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup softened unsalted butter
2 eggs
1/2 cup honey
1 cup plain yogurt
2 tablespoons lemon juice
Zest of one lemon
Preheat oven to 400 degrees. Line 12 muffin tins or butter them.
Mix the dry ingredients in a separate bowl.
Mix the wet ingredients in another bowl.
Combine together. Mix until just incorporated. Heap into muffin tins to the rim. Bake for 15 minutes, just till tops crack. Let them sit for 5 minutes in the tin then allow them to cool on a baking rack.
