These bright, moist muffins have lovely large chunks of candied lemon in them from the marmalade, and a light floral taste from the olive oil. And there's a sneaky addition that gets some veggies into it too!
1 tsp. vanilla bean paste
1 cup white sugar
1/2 cup extra virgin olive oil
3/4 tsp. baking soda
1/4 heaping tsp. baking powder
1/2 tsp. salt
1 cup, packed, grated parsnip
1/4 cup lemon marmalade
1 1/2 cups all purpose flour
- Preheat oven to 400F.
- Combine eggs, vanilla, sugar, oil, soda, powder, lemon marmalade, and salt and mix it well.
- Add in parsnip.
- Add in flour and mix until just wet. This is a slightly thicker batter. Don't worry.
- Scoop into lined or greased muffin tins.
- Bake 10 minutes, shuffle, and bake an additional 10, until golden.
Makes 16 muffins at about 170 calories a muffin.