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Written last summer when I came up with this recipe:

I have to admit, I haven’t been doing much cooking or baking since summer began.  How can I focus on my food obsession and take care of my 4 kids everyday, all summer long?  I can’t simultaneously be at camps, lessons, playing at the park, jumping on the trampoline, etc. and in my kitchen.  This has been a sacrifice for me, but worth it.  The experience has been strange, the less I’m in the kitchen the less I think about it, and then dinner comes and it hits me like a ton of bricks, the kids are hungry, so am I, and I haven’t done a darn thing about it all day!  I can now relate to those women who have told me this is their daily problem…

Well something strange happened yesterday, I burst!  All my suppressed baking and cooking desires came tumbling out of me and I couldn’t hold it back for another minute.  I started going crazy in the kitchen and in my mind.  I was having a hard time focusing on one thing because in the middle of creating it, I began on something else.  I have to say, these feelings were so real.  I couldn’t think about anything else but creating.  After making 3  separate things I told myself I needed to stop or the kids might run away from home, so I reeled it in, until bed time!  The desire hasn’t subsided today.  I found myself fantasizing about a fresh basil, sausage, and caramelized onion pizza this morning and had to make it for lunch, I almost couldn’t help it!  I feel so good, way less irritable, much calmer, and just happier.  It is strange how much I need to be in the kitchen.

Now for my latest baking creation, Almond Joy Muffins!  These came out of my crazy “doing 100 things at once” kitchen experience yesterday and I perfected them today (see I told you it isn’t over!)  These are yummy, rich, and wonderful.  I hope you enjoy!

  • 1 1/2 cups flour (I use 1 cup white, 1/2 whole wheat pastry)
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1/2 cup ground flax
  • 1/2 cup toasted unsweetened coconut
  • 1/2 cup chopped and toasted almonds
  • 3/4 cup milk
  • 1/4 cup coconut oil
  • 1/2 tsp. vanilla
  • 3/4 tsp. almond extract
  • 3/4 cup chocolate chips

Almond Joy Muffins

Preheat the oven to 400.

Mix the flours, sugar, salt, baking powder, flax, coconut, and almonds together in a large bowl.

Slightly warm the coconut oil until melted and mix extracts in.  Warm milk to room temperature (just so it won’t cause the oil to solidify) and mix into oil mixture.

Combine the wet and dry ingredients just until mixed and fold in the chocolate chips.  Grease muffin tins and bake 8-9 minutes for mini muffins or 10-11 minutes for full size.

Watch closely to make sure they don’t get too dark!  Enjoy with coffee or milk.