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
- 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
- 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.
Having rather over-indulged last night (burger, chips and a pint or so) I felt the need for one of my more virtuous breakfasts this morning and that usually means a green smoothie. This one I find particularly refreshing and I love the zing of the ginger first thing in the morning. It’s also perfect after a short run or yoga session with the coconut water adding some serious rehydration.
Coco Ginger Virtue
Makes one large glass
- Handful of spinach
- Handful of frozen mango
- A cube (about 1cm) of fresh ginger (I keep cubes of peeled ginger in the freezer and add one of these if I haven’t got any fresh)
- 1 small banana
- 200ml Coconut water
- 100ml tap or filtered water
- a few fresh mint leaves
Blend everything together and enjoy.
The taste of carrot cake for breakfast
This is my current favourite way to have my smoothie and eat it too. I love adding different flavours to porridge and so I combined a favourite smoothie base to oats and came up with this rather delish option. I termed the name Poragie – just to add a little bit of intrigue! You can play around with the different spices you like to add and also use different milks. The coconut does add some sweetness, if you used other milks you could try adding a drop of vanilla essence as well.
I ate this after a very cold dog walk and it was a calm breakfast moment with a tired dog and a happy owner.
The carrot cake Poragie (serves 1)
- 2ooml coconut milk (you can use any milk, almond works well too. I used the coconut milk from a carton, not the tin)
- 1 medium raw carrot, peeled
- 40g Oats
- Raisins – handful around 25g
- Mix of spices – I used a good sprinkle of cinnamon, ground ginger and crushed cardamom pods
- 50ml Water
- Yogurt and pecan nuts and maple syrup
Blend the carrot with the coconut milk in a blender. Put the oats in a pan and add the blended carrot mix, raison and spices. Bring to a boil and then put on gentle simmer. Keep an eye on it and add around 50ml of water to ensure it doesn’t stick to the pan and dry out.
Lovely served with a dollop of yogurt some broken pecan nuts and maple syrup.