To make the muffins even more nutritious, before cooking, add hemp seeds or other nuts on top. It's delicious and adds crisp, protein and essential fatty acids to your snack!
Despite its lack of color, parsnips are an incredible source of vitamins and minerals. Vitamin C, B, E, manganese, phosphorus potassium, the list is long!
In addition, parsnips contains 2g of fiber per 1/2 cup of parsnips, combined with whole wheat flour, your muffins will contain a good source of fiber to keep your body healthy.
- 1 cup of all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup of sugar
- 1 tablespoon of ground ginger
- 2 teaspoon of baking powder
- 1 1/2 tablespoons of ground cinnamon
- 3/4 teaspoon of salt
- 3/4 teaspoon of 4 spices mixture or Jamaican pepper*
- 3/4 teaspoon of nutmeg
- 1/4 teaspoon of ground clove
- 3 eggs
- 1/2 cup of canola oil or other vegetable oil
- 1/2 cup milk
- 1 1/2 teaspoon of vanilla
- 2 cups of grated parsnips (about 3 parsnips)
1. Preheat your oven to 350 degrees and prepare a 12 muffin mold.
2. Mix all the dry ingredients. Whisk eggs, oil, milk and vanilla together. Slowly pour the mixture into the dry ingredients, mix to a homogeneous consistency.
3. Add the parsnips and mix.
4. Transfer evenly into muffin cups.
5. Bake for 18 minutes or until toothpick comes out dry.
If you don't have enough parsnips, you can use carrots instead!