Parsnip Muffins

Makes 18 muffins

Think carrot muffins with a unique twist. These muffins are moist
and delicious, the perfect treat with your afternoon tea.

1 cup pecans
2 cups grated raw parsnips
(could substitute carrot or kumara)
1 large apple, peeled and grated
2 cups all-purpose flour
1 cup sugar (use agave nectar for a sugar-free muffin)
¾ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ginger
½ teaspoon ground nutmeg
1½ teaspoons ground cinnamon
½ cup raisins or sultanas
2 organic eggs
¾ cup sunflower oil
½ cup milk or non-dairy substitute
1½ teaspoons vanilla extract

Preheat oven to 180°C and place rack in centre of oven.
Oil 18 muffin cups.

Toast the pecans about 10 minutes or until lightly browned
and fragrant. Let cool and then chop coarsely.
Combine the grated parsnips and apple and set aside. In a
large bowl whisk together the flour, sugar, baking soda, baking
powder, salt, ginger, nutmeg and cinnamon. Stir in the pecans
and raisins. Set aside.

In a separate bowl whisk together the eggs, oil, milk and vanilla
extract. Fold the wet ingredients, along with the grated parsnips
and apple, into the flour mixture, stirring until moistened. Divide
the batter among the muffin cups and bake for 20 to 25 minutes
or until a toothpick inserted in the centre of a muffin comes out
clean. Remove from oven and let cool on a wire rack.