Wednesday, November 9, 2016

Apple Parsnip Muffins

I bake when I'm upset, and I won't lie, this election did not turn out the way I would have liked it to.  I woke up to a message from a friend in England "I have a spare room." she says, and that's how I learned the election results.

I have a ton of parsnips in my farm share from the last few weeks, but I don't eat them very often.  I decided to put a spin on an Alton Brown recipe I saw on Good Eats once, but make my own using my own base.

Sweet, spicy, and nutty.  Delicious!

2 eggs
1 tsp. vanilla
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup coconut oil
3/4 tsp. baking soda
1/4 heaping tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cardamom
1 cup, packed, grated parsnip
1 1/2 cups all purpose flour
1 granny smith, snacking apple, cored and diced small.
  1. Preheat oven to 350F.
  2. Combine eggs, vanilla, sugar, oil, soda, powder, salt and spiced, and mix it well.
  3. Add in parsnip and apple.
  4. Add in flour and mix until just wet.  This is a slightly thicker batter. Don't worry. Remember, apples.
  5. Scoop into lined or greased muffin tins. 
  6. Bake 15 minutes, shuffle, and bake an additional 10, until golden.
Makes 16 muffins at 150 calories a muffin.