When the aroma of these muffins starts to fill your house in the morning, everyone will be jumping out of bed to try one! They’re full of nourishing and satisfying ingredients, from the comforting spices to the delightful sweet nutty millet flour.
Nutty Spiced Parsnip Muffins
Makes 12 muffins
200 g (7 oz/2¼ cups) peeled and grated parsnip (about 1 parsnip)
110 g (4 oz/⅓ cup) maple syrup
100 g (3½ oz/scant ½ cup) apple purée
150 ml (5 fl oz/scant ⅔ cup) EVCP rapeseed oil
Finely grated zest of 1 orange
1 tsp vanilla extract
140 g (5 oz/scant 1 cup) brown rice flour
80 g (2¾ oz/⅔ cup) millet flour
20 g (¾ oz/2½ tbsp) arrowroot
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Generous pinch ground cardamom
Small grating whole nutmeg
½ tsp Himalayan pink salt
30 g (1 oz/scant ¼ cup) poppy seeds
Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases. In a large bowl, combine everything from the grated parsnip to the vanilla extract. In another large bowl, combine the rest of the dry ingredients from the flours to the poppy seeds and make a well in the centre. Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.
When well combined, divide the mix between the muffin cases. Bake for about 20 minutes, rotating the tray halfway, until the tops of the muffins are golden brown and just spring back when touched lightly. Leave to cool slightly in the tin and then enjoy while still warm. Keep in an airtight container for at least three days.
Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small.