So today I gave in to some baking frenzy and hit the kitchen just after lunch. The recipe on the agenda: carrot pineapple muffins. I baked a carrot pineapple loaf cake as well, but I just couldn’t resist using those yummy-colored muffin liners I have sitting inside some drawer, so I decided to bake some muffins too. Well, they came out perfect, in all their orange-tinged glory, with the pineapple giving them a palpable sweetness that’s full to the bite.
Got this recipe from my baking class last year, which essentially just consists of flour, sugar, eggs, butter, shredded carrots, crushed pineapple, baking soda and baking powder. And I added a dash of salt as well, a teaspoon of vanilla, and then lots of love. The last ingredient I think is very, very important. You can’t make a cookie, a cupcake, or a muffin come out perfect without some lovin’. 🙂
Next on the baking frenzy list, perhaps a week from now, are some sweet rolls, which I’ll be making with one-part all purpose flour and one part cake flour, mixed in with generous amounts of milk and topped with pats of butter and lotsa cheese. I can almost smell the rolls just by talking about them! I cannot wait for breakfast tomorrow. And some muffins and coffee and conversations with family.
It’s just Tuesday but why do I feel like it’s already the weekend? 🙂