In an effort to use my parsnips in ways my family would accept, I found two muffin recipes. My children maintain that they don't approve of parsnip muffins, but later decided maybe the problem was the crystallized ginger. They liked the second recipe better. I like both, but then I like parsnips.
In general, when I make muffins I always use whole wheat pastry flour and I substitute 1/4 to 1/3 of that with soy protein powder. In both of these recipes, I chopped the raisins finely and grated the parsnip on the fine side of my grater. As soon as muffins are cool, I stick them in a zippie bag in the freezer. My older daughter takes one every day in her lunch box. It defrosts by lunch time. The rest of us pop them in the microwave for 30 seconds and they're always fresh!
Ginger Parsnip (or Rutabaga - what you call Turnip) Muffins
Adapted from Healthy Living
Makes 12 muffins
1 1/2 c. flour
1/2 c. rolled oats
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. crystallized ginger, finely chopped
1/2 c. raisins
1 c. grated peeled parsnip
3/4 c. milk
1/2 c. honey
1/4 c. vegetable oil
Preheat oven to 400F. Grease or spray muffin cups with nonstick vegetable cooking spray.
In large bowl, combine dry ingredients. Stir in raisins and ginger.
In medium bowl, lightly beat egg, add milk, honey, oil, and parsnip and combine thoroughly.
Stir wet ingredients into dry ingredients with a few deft strokes. Spoon into muffin cups. Bake 15 to 20 minutes or until firm to the touch. Cool 5 minutes in the pan before removing to cooling rack.
Adapted from Whole Foods Market
Makes 12 muffins
2/3 c. pecans, toasted and chopped
1 1/3 c. finely grated parsnip
1 medium apple, grated
1 1/3 c. flour
1/2 c. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. powdered ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1/3 c. golden raisins
1/3 c. canola oil
1/2 c. buttermilk or milk
Preheat oven to 350F. Grease or spray muffn cups with nonstick vegetable cooking spray.
In large bowl, combine flour, sugar, baking soda, baking powder, salt, and spices. Stir in pecans and raisins.
In medium bowl, whilsk together eggs, oil, and buttermilk. Fold the wet ingredients, along with the grated parsnip and apple, into the flour mixture, stirring until moistened. Spoon batter into cups. Bake 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes before removing to cooling rack.