Spring Break & Spring Muffins

We are halfway through spring break here and today has been the warmest day yet.  Jeannette and I are planning on taking the kids to the beach tomorrow and outlet shopping on Friday.  Yesterday was a pool day and I have the photos to prove it.

Lila W. Emry W. Kylee R.

Ethan W. Emry W. Lila W. Kylee R. Cassidy M.

Kylee R. Ethan W. Emry W. Nathan R.

This particular "get tossed in the pool" game was super fun for the boys.  As soon as they would get tossed they would spin their little bodies 2 or 3 times.  Very cool & superhero-ish.

We took about 10 self portraits with each one grosser than the next.  The children thought it Hilarious of course.  Is everyone craving graham crackers right about now?  


What about Lime, White Chocolate & Coconut Muffins?  With a name like that how could I resist making them.  Perfect for the Spring time, or anytime.

Lime, White Chocolate & Coconut Muffins  


150 grams flour
2 tsp. baking powder
1/4 tsp. salt
50 grams sugar
125 grams high quality white chocolate, chopped
1/2 cup coconut


1 egg
100ml milk
2 Tbsp fresh lime juice or coconut milk
50 grams butter, melted and cooled
1 tsp. vanilla
grated rind of 1 lime
segments from 2 limes (no membranes)


1. Preheat oven to 350
2. Line 12 muffin cups
3. Sift the flour, baking powder and salt.  Stir in the sugar, coconut       and white chocolate.  
4. In a separate bowl mix the egg, milk, lime juice, butter, vanilla         and rind.  Gently mix in lime segments.
5. Pour wet into dry and stir just until mixed.


Bake 15- 20 minutes  ( I always give a generous allowance for time because everyone's ovens are so different)  It is always easier to check the baking process too early rather than too late.

They are as good to eat as they are pretty to look at.  Spring has Sprung.