My Saturday Morning Run, Low Fat Black Bottom Muffins and 4 contests!

Don't forget to sign up for my contest, you can find the rules here.

There's another contest over at Melissa's Heart and Home.

And one more at Blue Cricket Design.

One more at Room To Inspire!

This is where we started our run, not much snow.


A little further up we found more snow.


Lots of snow and evergreen trees!


There's lots of evergreen trees once you get up high in the mountains in Utah!


And this time of year, there's more snow!


This part was really steep with about a foot of snow, we had to practically crawl up it!
This is the view from the top, Mantua.

Another view, Perry




A view from the other side, Eden


Going down the other side of the mountain.





We had to go up again when we got to Williard Peak Road. Then we had some downhill.




I found this recipe in a cookbook I got from the library. They turned out really good, but I think I'll use cupcake liners next time. You'd never know they were low fat!


Low Fat Black Bottom Cupcakes

1 cup flour
1/4 cup whole wheat flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon soda
3/4 cup buttermilk, I soured milk with 1 tablespoon vinegar
1/3 cup applesauce
2 egg whites, beaten
1 teaspoon vanilla

Filling

8 oz reduced fat cream cheese, softened
1/3 cup sugar
2 egg whites, beaten
1/3 cup mini chocolate chips

Heat oven to 350. Grease a 12 cup muffin tin plus one large custard cup or 2 small.

Whisk dry ingredients in a bowl.

Beat the egg whites, applesauce, buttermilk and vanilla. Mix in the dry ingredients. Scoop muffin tins half full.

Filling

Beat all the ingredients except the chips. Fold in the chips. Put a heaping tablespoon over chocolate batter. Cover with another tablespoon of chocolate batter. Bake for 30 minutes. Let sit for 10 minutes, then remove to a plate.