Another new recipe yesterday: Orange Saffron Oopsies a la Zig
They're lazy because I can't be bothered to separate the eggs
Let alone whip the whites, then suffer through folding them with the yolks
I'm too lazy
It's a flaw
Anyway, recipe:
8 oz cream cheese, softened at room temp (I just leave it out for a couple days)
8 T butter, same
5 eggs, same (uncracked, of course)
zest of 1-2 oranges, depending on size
4 T orange blossom water or rose water (I used former)
generous pinch of saffron (I probably used 9-10 stigmas)
1/2 to 1 tsp salt, depending on your taste
Soak the saffron in the orange/rose water overnight or longer (I think mine was out a couple days, I kept putting off making these, due to sheer laziness)
Blend the cream cheese and butter
Stir in the eggs, and water (add sweetener here if you want to)
Stir in the salt and orange zest
Don't worry about lumps
Distribute into muffin tin (lined with parchment cups)
Set it on food scale
place tiny dollop of honey on top of each "muffin"
My dollops were so tiny that 12 muffins held 3/8 oz honey. This added
8.6 carbs, distributed over 12 muffins. the pluses to adding honey: coloring the top of the muffins, heavenly smell (this is way too little to add any discernible sweetness at all, and I didn't add sweetener to the batter); the minuses to adding honey: extra carbs, fructose, and all that.
Bake at 350ish for about 45 minutes.
