Weekly Basket #17
October 12, 2017
Featured Item: Parsnip!
Parsnips. They're kind of like the black sheep of the family of vegetables known as Apiaceae that includes carrots, parsley and celery - except they're white. They don't seem to get the same amount of attention as the other three do. I don't understand why, since they typically have a higher sugar content than carrots. In fact, historically parsnips were used as a source of sugar until cane and beet sugars were discovered.
Due to their higher sugar content, parsnips work well in both sweet and savoury dishes much like we do with carrots. This week I put them to use in a muffin recipe. With the aromatic spice of cardamon, these muffins walk the line between sweet and savoury, and make for a great breakfast on the go. Plus, they're not full of refined sugars and grains as most store-bought muffins are.
Spiced Parsnip and Apple Muffins
1 1/4 cups of whole wheat flour
1/2 cup of rolled oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/2 tsp cardamon (about 3 crushed pods)
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp allspice
2 tsp vanilla extract
1 cup unsweetened applesauce
1/3 cup honey
1/3 cup coconut oil, melted
2 cups parsnip, shredded
1/2 cup apple, peeled, cored and diced
1/2 cup of unsweetened coconut
Preheat oven to 375 degrees C. Line a 12 muffin tin with paper muffin liners or grease with coconut oil and set aside.
Mix all dry ingredients together in a small bowl.
In a large bowl, beat together eggs, vanilla, applesauce, honey and melted coconut oil. Fold in dry ingredients, stirring until just mixed. Gently mix in parsnip, apple pieces and coconut.
Pour into prepared muffin tin and baked for about 30 minutes, until a toothpick inserted in the middle of muffins comes out clean. Let cool before removing from pan.
These freeze well, if you want to make a few batches at once.