Nona: Has spring sprung? Word downtown is that there’s a line outside the barbershop?

Hoping for Spring!

Dear Hoping!

Well, you know there are going to be a few days here and there with snow, but my forecast for this month is sunshine!

We all know what March means in Lublin. It’s when the bachelors start to run.

It’s a well-known rite of passage in Taylor County that once that spring thaw starts, the eligible “gentlemen” come to town and it’s courting season. Like the birds that always return to the same place year after year, the bachelor season always starts at the barbershop. Shears Lowertheears gets the men looking presentable. That winter beard has to go. Then it’s off to the Lublin Farm and Fashion Boutique for a fresh set of overalls. Last year’s pair goes right in the dumpster out back. One year, there was a two-day wait at the Lublin Toe Nail Clinic that’s held in the back room of the library. The shelves in the men’s section were empty of their whole Field and Stream Collection.

After that, these fellas are ready for courting. The ladies usually snatch them up in a hurry, and if they make it through the weekend, they usually have a relationship that last all the way until fishing season.

The ones that don’t make, head straight to Stosh’s Place where they start planning for next spring.

Healthy Carrot Cake Muffins with Cream Cheese Glaze Ingredients 1 1/2 cups whole wheat pastry flour or white whole wheat flour (all purpose flour or all purpose gf flour also works!) 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt Wet ingredients

1 cup finely shredded carrots (from about 2-3 carrots) 1/2 cup pure maple syrup 1/3 cup natural unsweetened applesauce (or sub 1 mashed banana) 1 egg 2 tablespoons olive oil (or melted coconut oil, walnut oil or avocado oil) 1 teaspoon vanilla extract 1/2 cup unsweetened almond milk or coconut milk (any milk will work) Optional mix-ins 1/2 cup unsweetened shredded coconut 1/2 cup raisins For the glaze 4 oz light cream cheese, softened 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 1-2 tablespoons almond milk, to thin glaze

Directions

Preheat oven to 350 degrees. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.

Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.

In a separate large bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to combine wet ingredients then slowly stir in milk and flour mixture until just combined.

Fold in shredded coconut and raisins, if you’d like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 15-20 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick.

Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with coconut if desired. Makes 12 muffins.