Parsnip Muffin Joy

I think I promised a parsnip muffin recipe a couple of weeks ago … and here it is!

We had some delicious over-wintered parsnips left over (surprisingly) from the market last week. Before they were too far gone, I decided to make parsnip muffins: all farm/local ingredients, and very healthy, and very delicious. I modified a pumpkin muffin recipe from the Joy of Cooking – it’s sufficiently modified that I feel okay posting it here.

I washed the parsnips but didn’t  peel them, sliced and boiled them and pureed them to make 3 cups of parsnip puree.

I used farm spelt flour. Usually I’ve been sifting the flour, but this time I tried using the whole thing, and was pleasantly surprised with how well the flour worked out – not too gritty or heavy, but bran-y and healthy!

Here’s the recipe:

Combine dry ingredients:

5 cups whole spelt flour 

5 tsp cinnamon

3 tsp baking soda

3 tsp salt

1 tsp baking powder (yes, this is right – more b. soda than b. powder)

1 tsp nutmeg

Combine wet ingredients:

1 cup milk

1/4 cup butter

1 cup honey

5 eggs

3 cups parsnip puree

Combine flour mixture and parsnip mixture together. Spoon into muffin trays and bake for about 35 minutes in 350 degree oven. Makes about 24 to 30 medium-sized muffins. Enjoy!