In a household where vegetables aren’t welcomed by all, it’s always a win when I can create a recipe that incorporates healthful veggies that everyone truly enjoys. These spiced parsnip muffins with molasses ginger glaze are a perfect example of just that – chockfull of nutrition and flavor with a sweet glaze topping, they please nearly all palates. That’s why these muffins make a perfect addition to the healthy hacks series. And they’re a breeze to bake, thanks to the KitchenAid® Rotor Slicer/Shredder, Stand Mixer and Muffin Pan.
Parsnips tend to get a bad rap for being the “pale carrot,” but they’re just as versatile and even sweeter than their orange cousin. My grandmother uses them all the time in her family-famous pot roast meal, so I’ve grown up loving them. But even those who haven’t tried parsnips yet will find them to be a pleasant addition to these spiced muffins. The molasses-ginger glaze is just icing on the cake – er, muffin.
Start by shredding the parsnips. This is made easy with my KitchenAid® Rotor Slicer/Shredder, as it does all the heavy lifting when it comes to grating. I love that I can simply push the parsnips through the feed tube and in seconds, I have evenly grated vegetables. It has multiple blades, too, so I like to use it to slice potatoes for potato chips or to grate carrots for carrot cake. Simply attach the Rotor Slicer/Shredder to the power hub of your Stand Mixer, and using the coarse shredding cone, shred away!
Then, remove the Rotor Slicer/Shredder from the power hub and clean out your Stand Mixer bowl to get ready to mix your batter. The batter is made with nutmeg and cinnamon for classic fall spice, as well as golden raisins in addition to the parsnips for flavor and texture.
Start by mixing the flour, baking powder, baking soda, salt, nutmeg and cinnamon with your Stand Mixer fitted with the flat beater until combined.
In a separate medium bowl, whisk the sugars, eggs, buttermilk and melted butter until smooth. Pour the wet ingredients into the dry ingredients and continue to stir with the flat beater to combine. Finally, stir in the grated parsnips and raisins until just combined.
Divide the batter evenly among the Muffin Pan, then bake at 350°F until golden brown, about 20-25 minutes.
You’ll know it’s done when a toothpick inserted in the center of each muffin comes out clean. Cool the muffins completely on a cooling rack.
When the muffins are fully cooled, mix the powdered sugar, molasses and water or milk to form a drippy glaze. Lightly dip each muffin into the glaze, letting the excess glaze drip off. Return the muffins to the cooling rack and top each muffin with a sprinkle of candied ginger. Let the glaze set completely before serving the muffins.
You’ll be happily surprised by the uniquely delicious combination that parsnips offer in spiced muffin form! I know my family enjoyed them, vegetables and all.
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Spiced Parsnip Muffins
Makes 10 servings
INGREDIENTS
For the muffins
6 to 8 small parsnips, peeled
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
Pinch cinnamon
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1/3 cup buttermilk
1/4 cup unsalted butter, melted and cooled slightly
1/4 cup golden raisins
For the glaze
3/4 cup powdered sugar
2 1/2 teaspoons water or milk
2 teaspoons molasses
1/3 cup chopped candied ginger
DIRECTIONS
Heat the oven to 350°F. Line 10 cavities in your KitchenAid® Muffin Pan with paper baking liners.
Attach your KitchenAid® Rotor Slicer/Shredder to the power hub of your Stand Mixer. Using the coarse shredding cone, grate the peeled parsnips into a large bowl or the bowl of the Stand Mixer. Measure out 2 cups of the grated parsnips; reserve the remainder for another use.
In a clean bowl of your Stand Mixer fitted with the flat beater, mix the flour, baking powder, baking soda, salt, nutmeg and cinnamon until combined. In a separate medium bowl, whisk the sugars, eggs, buttermilk and melted butter until smooth. Pour the wet ingredients into the dry ingredients; stir with the flat beater to combine. Stir in the grated parsnips and raisins until just combined.
Divide the batter evenly among the prepared Muffin Pan. Bake for 20 to 25 minutes until a toothpick inserted in the centers comes out clean. Cool the muffins in the Muffin Pan for 5 minutes, then transfer them to a cooling rack to cool completely.
In a small bowl, stir the powdered sugar, water and molasses until smooth, adding more powdered sugar or water to make a drippier glaze. Dip the tops of the fully cooled muffins one at a time into the glaze and let the excess glaze drip off. Return the glazed muffins to the cooling rack; top each muffin with about 2 teaspoons chopped candied ginger. Allow the glaze to set completely, about 30 minutes.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
