I made muffins out of a whim. It has carrots, pineapple, a touch of oats, whole wheat flour, egg whites, and agave nectar in it. Oh, and a dash of cinnamon and ginger, and an ocean of my love.
If you’re wondering where the butter and the sugar are, there aren’t any. And I adore them just the same.
And then I gave it my family to eat.
My brother J- says: It tastes too healthy! (What does that even mean!)
My Mother says: It’s definitely better than most of the whole wheat muffins I’ve had. (Good enough for me. Sometimes my Mother is hard to please.)
My baby brother W- isn’t very picky, so he thinks the muffins are okay.
My Father says: It’s okay, but not as flavorful as your usual muffins.
Oh well, that’s more for me then!
But then my brother K- says: Ooooh. It’s actually quite pleasant! (This is why I have always loved K- just a touch more than my other brothers. Kidding!)
Well to him I give one more muffin. Or you know, as many more muffins as he wants.
Continue reading for the recipe
There was really more than one reason to get cooking this week other than Lent. April 22nd also happens to be my Mother’s Birthday! We didn’t go out to celebrate because my Dad was away, and since we were staying home, I decided to make something special for her instead. Initially, my youngest brother and I chose Red Velvet Cake, but we made her this Carrot Cake with Cream Cheese Frosting instead, because Carrot Cake is one of her favourites (as is mine). We then surprised her with the cake during the afternoon, sang her an out of tune birthday song and made her blow one measly candle. That’s what happens when you don’t want to poke too many holes on your masterpiece. Don’t shoot me, this was my first time to make and frost a layered cake and I thought it looked so pretty!
But more importantly, did she like the cake? The answer would be yes. And I like it too. Everybody thought it was a hit! It’s delicious. Try it. And try it cold. Trust me.