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Parsnip And Apple Muffins Recipe

Ingredients

How to make it

  • Preheat oven to 350 degrees and place rack in center of oven. Line 18 muffin cups with paper cupcake liners and set aside.
  • Toast 1 cup pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
  • Peel and grate the parsnips and apple. Combine 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.
  • 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.
  • 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
  • [To reduce the fat content per muffin, you could replace the nuts with more raisins or chopped dates or other dried fruit.]

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The Cook

AuntM Toronto, Canada

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