Parsnip muffins

Community Supported Agriculture, CSA, Food

parsnip

With the parsnips we got in today’s share, I found a recipe a recipe from an old Baker Creek Heirloom Seeds catalog for Sunshine Parsnip Muffins.  The recipe called for applesauce, and wouldn’t you know, we got apples in today’s share, too.  So I made applesauce–with a twist.  We got rhubarb in our fun share last week, so I chopped up the rhubarb, chopped up 1 large apple, and threw them in a small saucepan with about 1/3 cup sugar.  I cooked them over medium low heat for about 45 minutes until the fruit fell apart into sauce.  It was divine-tasting!  And it added a nice touch to the muffins.  I made a few other modifications to the recipe and came up with a terrific muffin that Hubby raved about.  So here’s a delicious way to use up some parsnips.

Parsnip Muffins

Dry ingredients:

2 cups flour

1/3 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Wet ingredients:

1 teaspoon molasses

1 medium parsnip, finely grated (about 1 cup)

¾ cups coconut milk

1/3 cup oil

¼ cup applesauce

1 egg

Zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon vanilla extract

Combine all wet ingredients in a bowl and mix well. Add baking powder, baking soda, and salt. Mix well. The mixture will foam a little due to the reaction of the lemon juice and the baking soda–this helps make the muffins light and fluffy. Add sugar and mix well, then fold in the flour. Pour into greased muffin wells. Bake at 350 degrees F for 25-28 minutes*.

*I used giant muffin tins, and got 6 muffins.  If you use the normal 12 muffin-pan, you will need to adjust the baking time slightly.