- 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 canola oil
- 1/2 cup milk or non-dairy beverage
- 1 1/2 teaspoon pure vanilla extract
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.
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