Wednesday, May 11, 2011

Parsnip Muffins

Sense of Home Kitchen

Parsnip Muffins
~From the Sense of Home Kitchen, adapted from Gourmet, May 1998~
Makes 18 muffins

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup honey
1 cup butter, softened to room temperature
3 large eggs, room temperature
2 teaspoons vanilla
1 cup shredded parsnips
1 tart apple, peeled, cored, and shredded
1/2 cup pecans
1/2 cup golden raisins
1/4 cup unsweetened, flaked coconut

Preheat oven to 350 degrees F. and prepare 18 1/2-cup muffin cups with muffin papers or butter.

Into a medium-sized bowl sift together flours, baking soda, cinnamon, and salt.

In a large mixing bowl cream together butter and honey, add eggs and vanilla, and mix well.  Gradually stir in flour mixture, stirring until just combined.

Stir in shredded parsnips and apple, pecans, raisins, and coconut, stirring until just combined.  Do not over mix or that will cause the muffins to be peaked.

Spoon mixture into prepared muffin cups, filling them 3/4 full.  Bake in a preheated 350 degree oven until golden brown and a tester comes out clean.

Cool muffins in cups on racks for 5 minutes before turning out onto racks to cool completely.  Muffins keep in an airtight container at room temperature 5 days.  Muffins can be frozen for up to one month.

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