A roast isn’t complete without roasted parsnips – and they add a whole new dimension to casseroles and soups too. So, why wouldn’t they be just as good in baked goods?
Eating vegetables is something which comes easy for me. I grew up on a farm where my mother always had a huge garden. I enjoyed the taste and had no issues with pretty much any vegetable. Even as I grew older, it was second nature to incorporate them into every meal.
One area in which we tend to overlook or rarely consider is dessert or sweet recipes. It’s often assumed that vegetables are only correlated to savory dishes but in actual fact, they can be a wonderful edition to baked goods. Vegetables like squash, pumpkin, sweet potato, zucchini and even beets are the perfect additions to many baked goods, lending an incredibly moist and/or dense texture.
Carrot cakes have been a stalwart of afternoon teas, coffee shop counters and supermarket cake aisles for decades. No one bats an eye at the prospect of a grated root vegetable in their cakes in this sense, as they hold a piece of history, using the natural sweetness of fruit and veg to make what was likely a wartime born cake more palatable.
These unusual muffins are everything a carrot muffin wants to be. They are sweet, moist, lightly spiced and probably the best way to eat a vegetable or two!
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- 3/4 cup (120 gm) raw parsnip, peeled & finely grated
- 1/2 cup butter,
- 3/4 cup + 2 Tbsp (150 gm) sugar
- 2 eggs
- zest & juice of 1 lemon, divided Use some of the juice in both muffins & drizzle.
- 1 tsp pure vanilla
- 1/2 cup sour cream
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp poppy seeds
- 3/4 cup (100 gm) powdered sugar
- 5 tsp lemon juice
Ingredients
Muffins
Lemon Drizzle
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- Preheat oven to 350 F.
- Peel & finely grate parsnip. Set aside.
- With an electric mixer, beat butter & sugar together in a large bowl until light & fluffy.
- Add eggs one at a time, beating each in well. Beat in zest, lemon juice & vanilla. Blend well then add the sour cream; combine.
- Sift in flour, baking powder, baking soda & salt; stir in the poppy seeds & parsnip. Combine it all thoroughly, but don't overmix. Spoon mixture into 10 paper lined muffin cups.
- Bake for 20 minutes or until an inserted skewer comes out clean. Allow to cook for a few minutes in the muffin tray, then transfer to a wire rack to cool completely.
- Stir 5 tsp lemon juice with powdered sugar to a runny consistency. Drizzle over the completely cooled muffins.