{"id":507,"date":"2012-10-04T11:05:00","date_gmt":"2012-10-04T15:05:00","guid":{"rendered":"https:\/\/mikaelstaer.com\/clients\/cbeals\/dev\/?p=507"},"modified":"2015-05-18T17:09:34","modified_gmt":"2015-05-18T21:09:34","slug":"endurance-eats-medalist-medley-muffins","status":"publish","type":"post","link":"https:\/\/mikaelstaer.com\/clients\/cbeals\/dev\/2012\/10\/endurance-eats-medalist-medley-muffins\/","title":{"rendered":"Endurance Eats: Medalist medley muffins"},"content":{"rendered":"
\nfor mental mettle and metal muscles<\/b>\n<\/div>\n
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The obligatory pretentious presentation shot.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nMuffins are a food group. I’m not talking about those greasy, supersized store-bought muffins\u2014those are cake in disguise. For example, the healthy sounding Tim Horton’s Raisin Bran muffin<\/a> packs a whopping 410 Cal, 490 mg of sodium and 40 g of sugar, more than any of the donuts. Now there’s nothing wrong with cake, but let’s call a spade a spade. No, I’m talking about wholesome homemade muffins with quality ingredients. Think of them not as cake but as bread’s nuttier, seedier, fruitier and more exciting cousin.<\/p>\n

I’m an addict. I eat a few every day: breakfast, pre\/mid\/post-workout, desk snacking… Muffins are a great “real food” alternative to energy bars. I make different kinds, but I always return to one recipe. It has been refined over zillions of batches, with no two batches exactly the same. Here’s the latest iteration:<\/p>\n

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