Recipe for parsnip and apple muffins

Spiced parsnip and apple muffins recipe

The perfect cold-weather, healthy muffin snack using parsnip and apple that is both seasonal and delicious. Recipe from Stephanie Hafferty

Parsnip and apple combined results in is a warm mix of flavours. Used for soup or sweet treats these ingredients signal the arrival of autumn and celebrate the seasons harvest. Both parsnips and apples are easy to store, so this recipe for spiced parsnip and apple muffins can be enjoyed from October to early spring and make for a healthy snack on the go.

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The seed head of an angelica plant is beautiful to grow and its stems can be used in cooking. Photo: Getty Images

Spiced parsnip and apple muffins

Serves 12

Ingredients

  • 225g self-raising flour (I use wholemeal)
  • 100g light soft brown sugar
  • 2 large eggs, beaten
  • 150g butter, melted and allowed to cool
  • 2 apples, grated (I leave the peel on)
  • 2 medium parsnips, peeled and grated
  • 125g sultanas
  • 75g walnuts, chopped
  • 1tsp ground cinnamon
  • 1tsp mixed spice

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Parsnip and apple muffins
Healthy and delicious, these muffins are great seasonal snacks. © Andrew Montgomery

Method

Preheat oven to 180°C/Gas 4

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  1. Line a muffin tin with paper cases or grease it if you are not using cases.
  2. In a large bowl, mix together the spices, sugar and flour.
  3. In a separate bowl, mix the melted butter, eggs, parsnip and apple. Add the walnuts and sultanas, stirring carefully.
  4. Pour this into the bowl of dry ingredients, fold together until everything is just mixed – be careful not to over-stir the mixture.
  5. Share between the 12 muffin cases and bake for 12 minutes or so.