So the other day I bought parsnips. I love parsnips. Like carrots, they can be used in many ways, and for a root vegetable, are very versatile. I got enough to make parsnips three ways: I used some in beef stew, I’ll roast some, and I put one big one into this quick-and-easy recipe.
Muffins are just naked cupcakes, right? Well, these are, anyway. I totally cheated, because I made them on a worknight, along with a batch of scones, and I wasn’t up to creating the recipe from scratch. So I started out with a carrot cake mix.
With a quick rummage through the pantry, I knew what I was going to add into the cake mix along with the grated parsnip. Dates, chopped, and walnuts, ditto.
The dates had to be pitted, and the floury mess you see in the back is how to chop dates without making a sticky mess. I really have to remember not to buy whole dates!
Muffins and scones, good morning treats. And you’ll get your fruits and veggies in with this lot, not to mention fiber.
- 1 box carrot cake mix (or spice cake mix)
- 2 eggs
- 1 egg yolk
- 2/3 cup oil
- 1/2 cup orange juice
- 1/2 c water
- 1 large parsnip, grated
- 1 c chopped nuts
- 1 c chopped dates
- Optional: zest of one orange
- Also optional: 1 tsp ground ginger
They may not be beautiful but they pack a lot of flavor and nutritional goodness. Yes, they are sweet, but no more than cereal. And if you really wanted to call these cupcakes, cream cheese frosting would gild the lily nicely.