Last month I had one of the most delicious treats of all time — Spiced Parsnip Bread from the Shandaken Bake stand at the New Amsterdam market in the South Street Seaport. Never before had I experienced parsnips like this — so spicy, sweet, and incredibly moist.
I was in need of a healthy breakfast item to eat on my way to spin classes, so I turned the bread recipe into muffins, I hope you like them as much as I do!
For 12 muffins you will need:
1 big or 2 small/medium parsnips, grated (about 1lb)
2 tbsp butter
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1 cup applesauce
1/4 cup vegetable oil
2 cups flour (whole wheat or white!)
3/4 cup sugar
1 tsp baking powder
1 tsp salt
In a large pan over medium-low heat, melt the butter. Add the parsnip, applesauce, cinnamon, nutmeg, and maple syrup, and cook, stirring occasionally for about 20-30 minutes or until very tender. The parsnips smell just delightful!
Allow the mixture to cool, then combine with the sugar, oil, and eggs, and mix thoroughly.
In another bowl, mix together the flour, baking powder, and salt.
Slowly mix the wet and dry ingredients until just combined.
Scoop the batter into a greased 12-cup muffin muffin tin (with or without muffin cups). Bake at 350 for 20-25 minutes or until a cake tester comes out clean.
They don’t look like much, but they are full of flavor. These muffins are great for breakfast on the go, and keep for weeks in the freezer! Enjoy!