Sometimes waffle fries for dinner happens. Sometimes you crochet all night and forget to sleep. And eat. Sometimes those shoes you were waiting for in the mail show up four sizes too small and in the wrong color. Sometimes you borrow clothes and lose them. Sometimes the Italian parsley plant you were trying to save finally succumbs to its untimely death. Sometimes you get a mediocre haircut. Sometimes you steep too long.
Sometimes the toothpick doesn’t come out clean.
And sometimes you wear your snow boots when its 50 degrees just so you can splash in the melted puddles left from last night’s frosting. Sometimes rolling on a foam cylinder feels better than an hour of yoga.
Sometimes you set your alarm just so you can make muffins. Sometimes you still press snooze.
Sometimes you substitute canola oil with coconut oil. And the pig approves.
Sometimes you pulverize flax seeds for added fiber.
Sometimes you’re not sure if it’ll work.
Sometimes the dishes suck. All the time. Dishes suck all the time.
Sometimes you eat one before they’ve even cooled. Then you eat another.
And sometimes everything is pretty delicious.
Strawberry Coconut Flax Muffins.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup flaxseed, ground to a powder with a coffee grinder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/3 cup coconut oil, softened
1/3 cup milk
6oz greek strawberry yoghurt
Preheat your oven to 325 degrees Fahrenheit. Grease a 3×4 muffin pan or use cupcake liners.
In a large bowl, whisk together the flours, flax, baking soda, baking powder and salt.
To soften the coconut oil, measure first then heat for about 15 seconds in the microwave.
In a small bowl, whisk the coconut oil, milk, egg, and yoghurt. Add to the dry ingredients and fold until fully incorporated.
Fill each muffin tin about 3/4 of the way. Bake for 20 minutes or until a toothpick comes out clean.
Makes 12 muffins.