Wednesday, November 21, 2012
Tomorrow is Thanksgiving and this recipe is just in time with cinnamony-spicy goodness for breakfast tomorrow, whilst I begin the cooking of the turkey.
If you've never eaten a parsnip, think carrot with a slightly earthy flavor. The taste of these muffins are similar to carrot cake, but not quite as sweet - which is how I like it.
Here's what to do:
1 C toasted, cooled, chopped pecans
3 parsnips, peeled and grated (about 2 cups)
1 large apple, peeled cored and grated
2 C all purpose four
1 C sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 C golden raisins
2 large eggs
3/4 C safflower oil
1 1/2 tsp vanilla
1. Preheat oven to 350. Prepare muffin tins with paper cups (I like to give the papers a quick spray with Pam, but you don't have to do that if you don't want to). Combine apple and parsnips in a large bowl and set aside.
2. In another large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in the pecans and raisins and set aside.
3. In yet another bowl, whisk together the eggs, milk, oil and vanilla until thoroughly mixed. Gently fold the egg mixture and parsnip mixture into the flour mixture JUST until combined.
4. Using a cookie scoop, divide batter into muffin cups and bake until golden brown and a toothpick comes out clean, about 20 - 25 minutes. Cool on a wire rack. Enjoy!