Friday 7 September 2012

Vegan Chocolate and Parsnip Muffins

It surprises many people, but grated parsnips can be used in cakes, just like grated carrots or grated (but cooked) beetroot. Parsnips are particularly suitable because they have a subtle but sweet flavour.

Here is a classic recipe for a vegan muffin that uses grated parsnips in the mix.

Vegan Chocolate and Parsnip Muffins

180g plain flour
35g unsweetened cocoa powder
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 whole, ripe, banana, mashed
100g Muscovado sugar
100ml unsweeteled apple sauce (or stewed mango)
60ml almond milk
1 tsp vanilla extract
150g finely-grated parsnips
4 tbsp finely-chopped walnuts

Line your muffin tin with paper and lightly spray the inside with oil.

In a bowl, mix together the flour, cocoa, baking powder, baking soda, salt and ground cinnamon.

Mash the bananas in a separate bowl then cream together with the apple sauce and the sugar. Add in the milk and beat to combine then mix in the vanilla extract, grated parsnips and nuts. Stir until thoroughly combined then add the flour mix to the wet ingredient mix in three or four batches.

Stir until just combined then spoon the batter into the greased muffin cups (fill each well no more than 3/4 full). Transfer to an oven pre-heated to 170ÂșC and bake for between 18 and 25 minutes, or until the top is springy and a toothpick inserted into the centre of the muffin emerges cleanly.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

You can find many more recipes for muffins of all kinds on the Celtnet Muffin Information and Recipes page.

Find more British recipes on the Recipes from the British Isles page of this blog.

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