Spiced Parsnip and Apple Muffins

Makes 18 muffins

Think carrot muffins with a unique twist. These muffins are moist and delicious, the perfect treat with a spot of afternoon tea.

Ingredients: 
  • 1 cup pecans
  • 3 parsnips, peeled and grated (about 2 cups)
  • 1 large apple, peeled, cored and grated
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup golden raisins
  • 2 large eggs
  • 3/4 cup safflower or sunflower oil
  • 1/2 cup milk or non-dairy substitute
  • 1 1/2 teaspoon pure vanilla extract
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Method: 

Preheat oven to 350°F and place rack in center of oven. Line an (18-cup) muffin tin with paper cupcake liners and set aside.

Toast the pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Combine parsnips and apple in a large bowl and set aside. In a second large bowl whisk together flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in pecans and raisins. Set aside.

In a separate bowl whisk together eggs, oil, milk and vanilla extract. Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined. Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins on a wire rack.

Nutritional Info: 
Per Serving:Serving size: 1 Muffin, 260 calories (140 from fat), 15g total fat, 1.5g saturated fat, 25mg cholesterol, 160mg sodium, 30g carbohydrate (2g dietary fiber, 15g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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