Parsnip Breakfast Muffins

by jennifer on November 25, 2013

1 cup peeled, cooked, and mashed parsnips
1 egg lightly beaten
1/2 cup milk
1/4 cup oil
1/3 cup brown sugar
1 1/2 cup flour
2 tsp baking powder
1/2 tsp ground mace
1/4 tsp ground ginger
1/8 tsp salt


Preheat oven to 375

In a large bowl, blend the parsnips, egg, milk, oil, and sugar thoroughly and set aside. Sift together the flour, baking powder, mace, ginger, and salt. Add the dry ingredients to the parsnip mixture, gently stirring until well blended.

Spoon into greased muffin tins, filling about two-thirds full.

Bake for 25 minutes, until golden brown.

Makes 8 large or 12 medium muffins.

Recipe from The City Gardeners Cookbook

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