USING SEASONAL PRODUCE - PARSNIP, ORANGE & ALMOND MUFFINS

Using vegetables in sweet dishes might seem strange. But once you’ve given it a go you’ll wonder why it’s taken you so long to discover this whole new realm of culinary delight. Makes 12 big muffins.

2 cups parsnip puree (see below)

4 eggs

1 ½ cups sugar

1 cup vegetable oil

Zest 2 oranges

3 ½ cups flour

1 teasp baking soda

2 teasp cinnamon

½ cup almond flakes

Preheat the oven to 180 degrees. Combine parsnip puree, eggs, sugar, oil and grated zest. In a separate bowl sift together flour, baking soda, baking powder and cinnamon.  Fold the wet and dry ingredients together gently, taking care not to over-mix as this will result in hard muffins. Pour batter into muffin cups, sprinkle over sliced almonds, then bake for about 20 minutes until golden brown. Remove from the oven and transfer to a cooling rack.

Parsnip puree.  Peel and chop 3 parsnips. Preheat the oven to 180 degrees. Put the parsnips and ¼ cup water in an oven-proof dish with a lid and bake until soft. Drain and process or push through a sieve or mouli. The puree freezes well too.  Makes about 2 cups.

Recipe courtesy NZ Gardener Garden Diary