Food & recipes

Spiced Parsnip Muffins

By Emily McMullin

Who says no to muffins for breakfast?

When the aroma of these muffins starts to fill your house in the morning, everyone will be jumping out of bed to try one! They’re full of nourishing and satisfying ingredients, from the comforting spices to the delightful sweet nutty millet flour. (Clean Cakes by Henrietta Inman, Jacqui Small, £20)

Makes 12 muffins

You’ll need:

200g peeled and grated parsnip (about 1 parsnip)
110g maple syrup
100g apple purée
150ml EVCP rapeseed oil
3 eggs
Finely grated zest of 1 orange
1 tsp vanilla extract
140g brown rice flour
80g millet flour
20g arrowroot
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Generous pinch ground cardamom
Small grating whole nutmeg
½ tsp Himalayan pink salt
30g poppy seeds

Method:

Preheat the oven to 170°C/325°F/gas mark 3 and line a muffin tin with 12 cases.
In a large bowl, combine everything from the grated parsnip to the vanilla extract.
In another large bowl, combine the rest of the dry ingredients from the flours to the poppy seeds and make a well in the centre.
Gradually stir in the liquid from the first bowl, slightly folding the mix so you don’t knock out too much air.
When well combined, divide the mix between the muffin cases. Bake for about 20 minutes, rotating the tray halfway, until the tops of the muffins are golden brown and just spring back when touched lightly.
Leave to cool slightly in the tin and then enjoy while still warm. They will keep in an airtight container for at least three days.