Another Vegetable Muffin

It is getting close to the end of summer of lots of families are thinking about gearing up for back to school time in a couple of weeks.I thought I would share a twist on carrot muffins that you might want to try for a change, Parsnip Currant Muffins.

Warm muffins right out of the oven.

 This is a recipe that I used to make for my children and now my grandchildren are enjoying them. When I made them for the photos my grandson Easson said " they were delicious.  What are the ingredients?"   Explaining nutmeg to a three year old is a bit of a challenge

Parsnips are a root vegetable that is closely related to the carrot family. Although they look very similar in shape and texture it is interesting to know that parsnips contain almost double the fibre when you compare a ½ cup of parsnips with ½ cup of carrots. Parsnips were first found in Eurasia and brought back to Europe by explorers.  In the Middle Ages parsnips enjoyed greater popularity than either potatoes or carrots.

The pale yellow veggie in the middle is the parsnip

Parsnip Currant Muffins

2/3 cup of brown sugar
2/3 cup oil
2 eggs
1 tsp. baking soda dissolved in 1 tbsp.  warm water
½ tsp. salt
1 tsp. vanilla
1 cup all-purpose flour
½ cup whole wheat flour
½ tsp. grated nutmeg  you can substitute cinnamon if you prefer)
1 cup of grated parsnip
1 cup of currants

All ready for the oven
Beat sugar oil and eggs.
Add baking soda and water and vanilla.
Mix well
Add flours, salt, nutmeg and baking powder and mix until moistened.
Stir in grated parsnip and currants.

Bake at 375 for 15-20 minutes

 This recipe was modified from ones found in Muffin Mania 1982 by Cathy Prange and Joan Pauli.  If you or your family are not fond of currants you can use raisins in this recipe instead.  I hope that you will give these a try.  A great way to get another vegetable into the family mix.

Margaret Ann RD


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