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!