These are lovely warm, spicy muffins. Both kids absolutely loved them, although weren’t totally convinced by the “lumpy, bumpy nuts”. I told the kids that they had parsnip in them and they were unfazed by this – it seems that veg in a cake is now accepted, I just need to work on other meals!
200g pecans, toasted and chopped
200g parsnip, grated
1 apple, grated
250g plain flour
3/4 tsp bicarbonate of soda
1.5 tsp baking powder
1 tsp ground ginger
1/2 tsp nutmeg
1.5 tsp ground cinnamon
180ml sunflower oil
1.5 tsp vanilla extract
Preheat the oven to 180°C. Line a muffin tin with 18 muffin cases.
Mix the parsnips and apple together in a large bowl and set aside. Using a second large bowl whisk together your flour, sugar, oatmeal, bicarbonate of soda, baking powder, ginger, nutmeg and cinnamon. Stir in the pecans.
Whisk together the eggs, oil, milk and vanilla extract in a third bowl. Gently fold first the egg mixture and then the parsnip and apple into the flour mixture, stirring until just moistened and combined. Spoon the batter into your muffin cases and bake for 20 to 25 minutes until deep golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool muffins on a wire rack.
To make these lunchbox friendly (assuming your school or nursery has stringent anti-nut rules like ours) replace the pecans with raisins. I wished I’d done this as 18 muffins is a lot to get through at home! Needless to say some are now in the freezer.
Adapted from this Wholefoods recipe, which has everything in US measurements if that’s useful for you.