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Friday, January 16, 2015

Parsnip and Apple Muffins


If I had seen a recipe for ANYTHING with parsnips in it five years ago I wouldn't have given it a second look, but things have changed, we are eating healthier and that includes trying to figure out what to do with all these vegetables that we get every week in our CSA basket. Please don't think I'm complaining....I love our CSA, but it is challenging to keep up with it at times.

Our Winter CSA, consists of mostly greens, root vegetables, broccoli, cabbages and squash. They also offer a small selection of baked goods for an extra cost. Their muffins and scones are delicious and I have to admit, there haven't been too many weeks when we haven't purchased some of their delectable goodies. (mostly the muffins, which are always made with some type of fruit or vegetable that happens to be in season) 

I knew I could do the same thing (and save myself a little money in the process) if I tried to whip some up in my kitchen. Plus, by making my own muffins, I knew exactly what the ingredients were. (I try to avoid dairy)

Parsnips have been a weekly offering in our basket. I have cooked it in pot roast, added them to a root vegetable mash and added it to soups, so why not muffins?

I found this recipe on the WholeFoods Market Site and adapted it to my preferences



Parsnip and Apple Muffins

2 cups grated parsnips (about three parsnips) (I used a bit more)
1 large grated apple
2 large eggs
1/2 cup applesauce
3/4 cup oil
1 1/2 tsp vanilla
2 cups flour
1 cup sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt 
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 cup raisins
1 cup toasted pecans



1. Preheat oven to 350 degrees
2. Grate parsnips and apple together and set aside
3. Mix wet ingredients together (Eggs, applesauce, oil and vanilla)
4. Mix dry ingredients together
5. Mix wet ingredients, and grated apple and parsnips into dry ingredients (you can add nuts and raisins in during this time)
6. Pour into muffin cups
7. Bake at 350 for 25-30 minutes. Will make 12 large muffins or 18 medium muffins (I made the large ones and added 5 minutes to my cooking time)


These turned out better than I expected. They are sweet and moist and would go wonderfully with a cup of hot tea. No need to purchase muffins tomorrow at the Farmer's Market when I have these yummy treats waiting for me at home. You've got to at least give these a try...it's a pretty painless way of getting another serving of vegetables for the day.

8 comments:

Janette Wright said...

I have never made anything with parsnips and if I have ever eaten them I probably didn't know...interesting! Sounds good.

living from glory to glory said...

Hello, Now I will tell you this is the very first muffin recipe I have ever seen using Parsnips!!
I am going to PIN these; hey, it could go viral LOL
Have a wonderful week dear friend!
Love, Roxy

Pam Phelps said...

I love trying things like things. I think that putting veggies into the muffins is a great way to eat them…. and they are surprisingly good. These sound really good. I have to confess that I have never eaten a parsnip can you believe that? I don't know why, probably because I haven't seen them for sale too often where we used to live; but now I feel determined to try one, both on its own and in a muffin. Have a great week.
Blessings,
Pam

Creations By Cindy said...

Looks so good! Thanks for sharing the recipe! Hope you have a good day! Hugs and blessings, Cindy

Sylvia said...

I have never had parsnips, but those cupcakes sure looks good.

Stephanie said...

I don't think I have ever had parsnips, but I may change that since this recipe has me intrigued :) The muffins look absolutely delicious!

Thanks for sharing at Roses of Inspiration - I hope you join us again next Tuesday. Hugs!

Scrappy quilter said...

I'm not a fan of parsnips but these do look lovely.

GratefulPrayerThankfulHeart said...

Oh, these are so unique with parsnips but I imagine they are moist and delicious. I really do love muffins!