Ingredients
1 Cup all-purpose flour
1/2 Cup whole wheat flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp ground cloves
1/2 Tsp salt
1/2 Cup applesauce
1/3 Cup vegetable oil
5 Tbsp butter, melted
1/4 Cup milk
1 Tsp vanilla
2 Eggs
1/2 Cup of sugar
1/2 Cup of brown sugar
2 1/2 Cups shredded, peeled parsnips (about 4 medium)
Directions
Preheat oven to 350 degrees. Put both flours, baking power, baking soda, spices, and salt in a medium bowl and whisk to combine. Mix applesauce, vegetable oil, butter, milk, and vanilla in a large measuring cup. In a mixing bowl, beat eggs and sugars on medium speed with a paddle for about 2 minutes, until very well blended. Pour in liquid ingredients and mix well again, about 30 seconds. Add dry ingredients in three additions, mixing gently after each. Fold in parsnips.
Line a muffin tin with paper liners. Scoop in batter. Bake 24 minutes and check for doneness (a toothpick poked into the middle should come out clean). Let baked muffins rest for 5 minutes in the tin, on a baking rack. Remove muffins from tin and cool, or eat right away.
Makes 12 muffins.
Recipe from Always in Season: Twelve Months of Fresh Recipes from the Farmer's Markets of New England, written by Elise Richer and illustrated by Teresa Lagrange.
1 Cup all-purpose flour
1/2 Cup whole wheat flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp ground cloves
1/2 Tsp salt
1/2 Cup applesauce
1/3 Cup vegetable oil
5 Tbsp butter, melted
1/4 Cup milk
1 Tsp vanilla
2 Eggs
1/2 Cup of sugar
1/2 Cup of brown sugar
2 1/2 Cups shredded, peeled parsnips (about 4 medium)
Directions
Preheat oven to 350 degrees. Put both flours, baking power, baking soda, spices, and salt in a medium bowl and whisk to combine. Mix applesauce, vegetable oil, butter, milk, and vanilla in a large measuring cup. In a mixing bowl, beat eggs and sugars on medium speed with a paddle for about 2 minutes, until very well blended. Pour in liquid ingredients and mix well again, about 30 seconds. Add dry ingredients in three additions, mixing gently after each. Fold in parsnips.
Line a muffin tin with paper liners. Scoop in batter. Bake 24 minutes and check for doneness (a toothpick poked into the middle should come out clean). Let baked muffins rest for 5 minutes in the tin, on a baking rack. Remove muffins from tin and cool, or eat right away.
Makes 12 muffins.
Recipe from Always in Season: Twelve Months of Fresh Recipes from the Farmer's Markets of New England, written by Elise Richer and illustrated by Teresa Lagrange.
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