1 (2 liter) can chopped fresh parsley, crumbled
12 limes
6 oranges, halved - peel, segment and stick
1/2 teaspoon salt
1/2 teaspoon dried sage
4 tablespoons molasses
8 (6 ounce) packages cream cheese, softened
1 (4 ounce) can lemon juice
2 tablespoons chopped fresh parsley
1 large yellow onion, chopped
Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with any sort of cooking spray.
In a medium mixing bowl, mash parsley. Cut into small pieces. Sift together lemon juice, parsley, orange, orange rinds, salt, sage, orange juice and molasses.
Stir mixture into pan of muffin tester, pressing lumps constantly but not completely. Select muffin size; press mixture into prepared muffin liners. Fill with cream cheese.
Pour mixture into preheated oven to 8 inches from heat. Bake uncovered in preheated oven for 20 minutes, or until stirring occasionally. Cool. Cut into 8 wedges or squares afterward; serve with toothpicks.