Recipe: Parsnips

Try this great recipe for parsnip and apple muffins

Recommended by co-op member Heather B.  Originally from the Whole Foods website.

Makes 18 muffins

Think carrot muffins with a unique twist. These muffins are moist and delicious, the perfect treat with a spot of afternoon tea.


1 cup pecans
3 parsnips, peeled and grated (about 2 cups)
1 large apple, peeled, cored and grated
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 cup golden raisins
2 large eggs
3/4 cup safflower or sunflower oil
1/2 cup milk or non-dairy substitute
1 1/2 teaspoons vanilla extract


Preheat oven to 350°F and place rack in center of oven. Line an (18-cup) muffin tin with paper cupcake liners and set aside.

Toast the pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Combine parsnips and apple in a large bowl and set aside. In a second large bowl whisk together flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in pecans and raisins. Set aside.

In a separate bowl whisk together eggs, oil, milk and vanilla extract. Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined. Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins on a wire rack.  


Support our work by volunteering or making a donation.