When I finally am able to dig the parsnips out of the garden, I know spring is on it's way. To dig up the first parsnips is a rite of spring for me! (You leave parsnips winter over in the garden and than they are much sweeter when dug in the spring.)
Parsnips add extra moisture to these muffins along with homemade pear preserves. You could replace the pear sauce with applesauce. The spices add a nice touch of savory goodness! You know spring has sprung when you devour these muffins fresh out of the oven. Enjoy!
- 1/2 Cup Pecans or Walnuts
- 1 Cup Grated Parsnips
- 1/4 Cup Pear Preserves (can use applesauce here instead)
- 1 Cup Whole Wheat Pastry Flour
- 1/4 Cup Maple Sugar
- 1/4 Cup Maple Syrup
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Sea Salt
- 1/2 Teaspoon Ginger
- 1/4 Teaspoon Grated Fresh Nutmeg
- 1/2 Teaspoon Cinnamon
- 1 Large Egg
- 1/3 Cup Oil
- 1/4 Cup Raw Milk
- 1 Teaspoon Vanilla
- Preheat oven 350 degrees.
- Whisk together egg, oil, milk, and vanilla slightly.
- Add pear sauce and grated parsnips to wet ingredients and just stir to mix.
- Sift flour, spices, baking powder and baking soda.
- Fold wet ingredients into flour mixture and stir just to moisten and combine.
- Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of muffin comes out clean, 20-30 minutes. Cool muffins on a wire rack.