Think carrot muffins with a unique twist. These muffins are moist and delicious, the perfect treat with a spot of afternoon tea.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F and place rack in center of oven.
Line an (18-cup) muffin tin with paper liners and set aside.
Toast the pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Combine parsnips and apple in a large bowl and set aside.
In a second large bowl whisk together flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon.
Stir in pecans and raisins. Set aside.
In a separate bowl whisk together eggs, oil, milk and vanilla extract.
Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined.
Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins on a wire rack.
Nutritional Info
Serving Size
1 Muffin
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.