Recipe time

Today is Jasmine's birthday. Ya gotta do SOMETHING for a kid on her birthday, right? Especially if it is a rainy school day. Enter....

Carrot Pineapple Muffins

3 cups flour
1.5 cups sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon heaping
1 cup oil
2 eggs
1 cup crushed pineapple
2 tsp vanilla
2 cups carrots grated

Measure everything in a large mixing bowl and stir well. Grease muffin tins (or use paper cupcake cups) and fill 3/4 full. Bake at 350 C for 20- 25 minutes or until muffins spring back when lightly poked. Makes 24 muffins.

That is it. It is one of the easiest recipe's that I use. The kids love them. They are nice with cream cheese frosting or a piece of old cheddar. Bill likes them with butter. The mix keeps up to two weeks in a fridge, and the cooked muffins freeze well. What's not to like?

The recipe originally came from a coffee shop where I worked in my other life. Molly's. Actually, back then it was Mim's. An ill fated partnership. In any case, I made at least 3 or 4 batches of this stuff every week and the recipe eventually stuck on my sugared and caffeinated brain. It is an old stand by in my house. Even Liz's boy child, a self confessed carrot loather, loves these.

My freshly dyed weft yarn is almost dry, thanks to the dehumidifier.

And, I now know why there is such a term as "Spring Cleaning". All of a sudden, I have light in my house, thanks to an ever brighter and more powerful sun. I am now seeing all of the grime that was hidden in shadows throughout the winter.

Ick.

So far it has only effected my kitchen. But before long, I know that it shall spread to other parts of my house. I don't know whether to be happy or sad. It might just end up being too much cleaning. But then I shall have a clean house, right? At least until the kids get home.