If there is a way of sneaking a bit of extra goodness into anything – just show me the way! I have adapted this recipe from one of the great recipes that Abel and Cole send me with my weekly veggie box.
Bella and Poppy made these with me – cupcakes are always a hit with the girls. Not only did they pass the kids test but they were then served warmed to friends for dinner with ice cream… they went down a treat!
200g Grated raw parsnip
120g Sugar – I like to use a mix of coconut sugar and caster sugar
100g Spelt flour
70g Ground almond – or you could use the equivalent weight in extra flour
70g Runny honey
70ml Sunflower oil
70ml Hot water
Juice of half a lemon
2 tsp Baking powder
1.5 tsp Ground cinnamon
1 tsp Ground ginger
1/2 tsp bicarb
Makes 12 large Medium muffins
- Preheat your oven 180˚C and prepare your muffin cases
- Juice the lemon and mix with your parsnip -this prevents it discolouring and adds flavour
- In a separate bowl, sift your flour, ground almond, baking powder, bicarb and spices
- Add the parsnip and mix well
- In a third bowl whisk the honey and hot water until dissolved. Add the oil and crack in the eggs and mix well
- Pour the egg mixture over the flour mixture and fold through with no more than 10 mixes (or your muffins will not be light and fluffy!)
- Spoon into your muffin cases
- Bake in the top third of your oven for approx. 20 mins until golden and a a skewer comes out clean
- Allow to cook on a wire rack
Options: For a nut free version substitute the ground almond for Spelt flour. You could add a few chopped nuts or seeds.
How kids can help
- Measuring all the ingredients
- Juicing the lemon
- Sifting the flours and spices
- Cracking the eggs
- Spooning the mixture into muffin cakes
- Taste testing!