Sunday I found three perfect calf brain mushrooms, and that was just me, stepping into the forest and looking down. Google says these are "false morels" and that they come out before the morels we recognize.
Of course, yesterday it snowed again (and this morning it is 32 degrees). Hopefully it will warm up and get back to spring! I am so anxious to forage for morels and work in the garden.
Yesterday I made these. First I searched "Carrots, eggs, cream cheese" since that's what I have a lot of. I had an inkling about what I'd get, but what the hay. Seriously, who can resist cream cheese & sugar? If you have a sweet tooth or care about someone who does, make these. They are easy and totally delicious.
Cream Cheese-filled Carrot Muffins
Oven Temp: 350 degrees
Baking time: 20 min.
Combine in one bowl:
1 1/2 c flour 1 t cinnamon
1 1/2 t baking soda 1/2 t nutmeg
1 t baking powder 1 c sugar
1/2 t salt
In another bowl:
Beat 3 eggs and 2/3 c vegetable oil until well mixed. Stir in 1 1/2 c shredded carrots and 1/2 c raisins that have been soaked for 10 minutes in hot water. This would be the time to add 1/2 c chopped pecans if you wish.
In yet another bowl:
Cream 4 oz softened cream cheese, 1 egg yolk, 1/2 c sugar and 1/2 t vanilla. (If your cream cheese isn't soft, put it in the microwave for 20 seconds first.)
Then, fold dry ingredients into egg/carrot mixture. Stir until just combined.
Grease each cup carefully with a little butter. Fill muffin cups 1/2 full. Plop a generous teaspoon of cream cheese filling on top of the batter in each muffin cup.
Bake 20 min or until wooden toothpick tests clean in the cake part. So yummy. Enjoy! I think I'll have one now with my coffee. :)
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