Spiced Parsnip Muffins Recipe

Name: Spiced Parsnip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 parsnips small, peeled; 1 1/2 cups flour all-purpose; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 pinch cinnamon; 1/3 cup granulated sugar; 1/3 cup brown sugar packed; 2 eggs; 1/3 cup buttermilk; 1/4 cup unsalted butter melted and cooled slightly; 1/4 cup golden raisins; 3/4 cup powdered sugar; 2 1/2 teaspoons water or milk; 2 teaspoons molasses; 1/3 cup candied ginger chopped

Servings: persons

8 parsnips small, peeled
1 1/2 cups flour all-purpose
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 pinch cinnamon
1/3 cup granulated sugar
1/3 cup brown sugar packed
2 eggs
1/3 cup buttermilk
1/4 cup unsalted butter melted and cooled slightly
1/4 cup golden raisins
3/4 cup powdered sugar
2 1/2 teaspoons water or milk
2 teaspoons molasses
1/3 cup candied ginger chopped

1
Heat the oven to 350u00b0F. Line 10 cavities in your KitchenAid(R) Muffin Pan with paper baking liners.
2
Attach your KitchenAid(R) Rotor Slicer/Shredder to the power hub of your Stand Mixer. Using the coarse shredding cone, grate the peeled parsnips into a large bowl or the bowl of the Stand Mixer. Measure out 2 cups of the grated parsnips; reserve the remainder for another use.
3
In a clean bowl of your Stand Mixer fitted with the flat beater, mix the flour, baking powder, baking soda, salt, nutmeg and cinnamon until combined. In a separate medium bowl, whisk the sugars, eggs, buttermilk and melted butter until smooth. Pour the wet ingredients into the dry ingredients; stir with the flat beater to combine. Stir in the grated parsnips and raisins until just combined.
4
Divide the batter evenly among the prepared Muffin Pan. Bake for 20 to 25 minutes until a toothpick inserted in the centers comes out clean. Cool the muffins in the Muffin Pan for 5 minutes, then transfer them to a cooling rack to cool completely.
5
In a small bowl, stir the powdered sugar, water and molasses until smooth, adding more powdered sugar or water to make a drippier glaze. Dip the tops of the fully cooled muffins one at a time into the glaze and let the excess glaze drip off. Return the glazed muffins to the cooling rack; top each muffin with about 2 teaspoons chopped candied ginger. Allow the glaze to set completely, about 30 minutes.

775

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 parsnips small, peeled, 1 1/2 cups flour all-purpose, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Spiced Parsnip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Parsnip Muffins

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