Good for You

As I predicted a few weeks ago, organizing the Riverwalk Run has taken over my time completely. In a good way, though.

You learn a lot when you help coordinate a large event like the Run. For example, when people ask you how large of your event is going to be, you can describe it in any number of ways, depending on who is asking:

1. We are a 21-toilet event.

2. We are a 40-yard rolloff dumpster event.

3. We are a 60+ decibel event (meaning that we can't play music until after 7:00am, as a courtesy to the residents of downtown Fort Lauderdale)

4. We are a 200 gallon-of-water event.

And of course:

5. We are a 3-race course, 1,300-runner, awarding winning, fundraising event.

You also learn that when one portable toilet vendor backs out on you four weeks before the event, another portable toilet vendor will fill the gap without taking you for every last penny. A few weeks ago, our first vendor informed us that it could not guarantee that we would have toilets on race day due to an impending sale of the parent company's portable toilet unit. We panicked a little, since the Inauguration taught us all that people get really worked up about toilet access. We have a new vendor now, and we didn't even end up paying through the nose for toilets.

More surprising is that with the economy in shambles, there are still companies donating cash and in-kind items to local non-profits. This reinforces my belief that someone out there is doing well - or at least breaking even - economically. Plenty of companies are suffering - my circle of friends and acquaintances have experienced too many layoffs for me to say that things are looking up - but there are silver linings that you won't hear about on CNN. Rome hasn't burned completely. (yet)

Today, I bring you some "good for you" Up and At 'Em mini muffins. They're made of whole wheat, raisins, carrots, and a bit of honey. You won't miss the sugar, and the fact that these muffins are bite-sized makes them even more virtuous. Enjoy them!

Up and At 'Em Mini Muffins
Adapted from this Whole Foods recipe

3/4 cups whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg, plus 1 egg white
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 tablespoon of honey
1 Fuji apple, cored, peeled and finely diced
1/4 cup seedless raisins
1/4 cup grated carrots
1/4 cup walnuts, finely chopped

Preheat the oven to 350 degrees. Spray a mini-muffin tin with non-stick cooking spray. You may line each socket with muffin papers if you want, but this is not necessary.

In a large bowl, combine the flour, baking soda, cinnamon and salt. In a separate bowl, whisk together the eggs, oil, vanilla, and honey, then pour into the flour mixture and stir just until combined. Fold in the apples, raisins, carrots, and walnuts, just until they are incorporated into the batter. Spoon the batter in 2 tablespoon amounts a greased mini-muffin tin, filling each socket to the brim. Bake your mini-muffins for 10 to 12 minutes, then set on a wire rack to cool.

Serves: 18 bite-sized mini-muffins