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.