Saturday, May 25, 2013

Parsnip Morning Muffins

Still have some parsnips hanging around in your fridge from your winter CSA share? I found an unusual recipe in a seed catalog from Baker Creek ( that is just the thing. Of course, I had to give it my own spin. I hope that you enjoy!

Parsnip Morning Muffins
Makes 1 dozen
1 > 1-1/2c Raw Parsnip finely grated
3/4c Coconut Milk
1/2c Oil (can be coconut oil but not required)
1/4c Apple Sauce (can be replaced by more oil)
1 Egg
1/2c Sugar or Honey (omit applesauce if using honey)
1 Tablespoon Baking Powder
1 teaspoon Orange Zest
2c Flour (I used a mix of white and wheat)
1/2c Grated Coconut (optional)
Preheat oven to 400
Mix up all the wet stuff then fold in the dry ingredients. Spoon into lined or greased muffin tins.

Bake about 25 minutes.

These smell great warm but taste far better after they have cooled completely.  

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