Parsnip and Apple Muffins
Source of Recipe
Peg Starkoski
List of Ingredients
Parsnip and Apple Muffins
Dry Ingredients:
1 cup walnuts
2 cups grated parsnip (See My Notes)
1 cup grated apple
2 cups whole wheat flour (See My Notes)
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons cinnamon, ground
1 teaspoon baking soda
1 teaspoon ginger, ground
1/2 teaspoon salt
1/2 cup raisins
Wet Ingredients:
2/3 cup melted coconut oil
1/2 cup pure maple syrup
1 cup almond milk
1 teaspoon apple cider vinegar
1 and 1/2 teaspoons vanilla extract
Substitutions:
walnuts – any other nut, preferably pecan
parsnip – carrot, beets, zucchini
apple – pear
whole wheat flour – all-purpose flour
coconut oil – any other oil of your choice or melted butter for non-vegans
maple syrup – agave syrup or honey for non-vegans
almond milk – any other non-dairy milk or dairy milk for non-vegans
apple cider vinegar – white vinegar
Recipe
Preheat oven to 350F/180C for 15 minutes.
Toast the walnuts while the oven is preheating.
7-8 minutes should be fine.
Stir it once in the middle.
Chop it coarsely once cool enough to handle.
Line muffin cups with paper liners.
In a medium size bowl, combine together the grated parsnip and apple.
In another large bowl, stir together the rest of the dry ingredients including the walnuts and raisins.
In a small bowl, whisk together the wet ingredients.
Fold in the wet mix and grated parsnip and apple into the dry mix and stir until just combined.
Using an ice-cream scoop divide the batter equally among 15 muffin cups.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Mine was done in 22 minutes.
Cool the muffins on a wire rack before storing it.
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