Made these today to celebrate the birthday of one of the wonderful folk on the farm. Little surprise that they incorporated more parsnip than flour, considering my life-long love affair with this terrific root, and that it is one of the few things available from the garden yet. The batter was thick and heavy (more like cookie dough) and didn’t rise much, and the muffins didn’t turn out particarly photogenic. It probably didn’t help that the baking soda was so old and quite possibly no longer viable. But the taste and texture were spot on. Yum!
Cardamon Parsnip Muffins
3 cups grated parsnip (2-3 medium parsnips)
2 eggs (I used flax)
1/4 cup maple syrup (or honey, or sugar)
1/2 cup butter or oil
1/2 teaspoon vanilla
1 1/2 cups whole wheat flour (just one might be better, for future reference)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cardamon
Preheat oven to 350ºF. In a large bowl, mix together the grated parsnip, eggs, sweetener, oil, and vanilla. Combine dry ingredients in a small bowl, then gradually stir them in to form a thick batter. Spoon into greased or lined muffin tins and bake 30-35 minutes, until toothpick comes out clean. Remove to rack to cool and enjoy!