Parsnip and Orange Muffins

I love muffins and think they make the perfect on the go breakfast.  It’s easy to grab one from the freezer for a journey to work. However I still want my breakfast muffins to be relatively healthy and not too sugary sweet. I came up with these after having a glut of parsnips on my allotment – there is only so much parsnip soup I can eat. The parsnip adds moisture in the same way as carrot does in carrot cake, and the muffins do not taste of parsnip at all.  The warm spices give a lovely comforting smell.  These are lovely cold or slightly warmed.  I like to eat mine with fruit and yogurt.

I made a batch of these yesterday and enjoyed one for breakfast this morning after another very cold dog walkies.

Parsnip and Orange Muffins

Parsnip and orange muffin

  • 175g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spice (I usually add 2 because I love the extra hint of spice)
  • 50g raisons
  • 225g parsnips – finely grated
  • 100g soft brown sugar
  • 1 orange – grated rind and juice
  • 3 eggs
  • 150ml sunflower oil

Method

  • Set the oven for 180c/350f/Gas 4
  • Grate the rind and juice the orange. Soak the raisons in the orange juice for 10 mins or more.
  • Mix the flour, baking powder, bicarb of soda, spices, orange rind and grated parsnips in a bowl.
  • In another bowl mix together the sugar, sunflower oil, eggs and raisons (drain them but keep the juice handy). Make sure everything is well mixed together, give it a little beat.
  • Mix both bowls together and then add around 2 tablespoons of the orange juice.  You want the mix look like a smooth batter (with a lot of parsnip), but not runny.
  • Spoon into muffin cases ( I line my muffin tin with muffin cases) – makes 8-10 large muffins.  I fill the cases pretty much up to the top.
  • Bake in the middle of the oven for 15-20 minutes.  The tops should be firm and bounce back when pressed.  Remove from tin (but not the paper cases) and cool on a rack.

These can be kept for 2 days and still taste fresh. Or freeze individually to grab one when you want.

 

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Author: thebrekkieblog

Runner and avid breakfast eater

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