Because I wasn't feeling it this morning. Not after she got me up twice last night. And especially not after she peed on my lap while we were waiting for the tub to fill up. And while in the midst of typing this very paragraph I was interpreted by the sound of ripping. That is rarely a good sound. She was ripping up the contact cards in my Rolodex.
What's a mother to do?
Make these. That's what. And solace your sorrows by stuffing your face with absolute yumminess. Spell-check is protesting that yumminess is not a word. I defy spell-check. It is so a word.
The spice in these muffins remind me a little of Amish Friendship bread, but kinda like a faint memory, not very distinct. The carrots are like nice background music with a melody of coconut. Oh, nothing like a titch of coconut to cheer my day...
I altered this recipe to suit my taste and what I had on hand. The presence of sourdough starter in my home is another story for another day, but if you don't have it, I'm pretty confident you could just leave it out or follow something like this for a guideline.
And if it's been an especially tough day, I would highly recommend a little cream cheese frosting to spread on these beauties. And a cup of tea, like Constant Comment.
Spiced Coconut Carrot Muffins
Makes 24-26 muffins
1 cup vegetable oil
2 cups sugar
1 cup sourdough starter, unfed from the refrigerator
3 cups grated carrots
1 cup shredded coconut
2 tsp. coconut extract
2-1/2 cups flour
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
Directions: Combine oil and sugar; stir in starter. Mix in eggs. Fold in carrots, coconut, and coconut extract. In a separate bowl, combine flour, cinnamon, salt, and baking soda. Add dry ingredients to the wet, stirring just to combine. Spoon batter into 24 lined muffin cups. Bake in a pre-heated oven at 400 degrees for 18 minutes. Remove from oven and cool completely on wire racks.