This is a clever use for the humble, underrated parsnip. Once they’re slathered with a little cream cheese icing, the muffins officially land in cupcake territory, but no matter. Seeing as they contain vegetables, go ahead and have one for breakfast.
1 cup all-purpose flour
1½ tsp ground cardamom
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, at room temperature
½ cup packed brown sugar
½ cup (125 mL) canola or other cooking oil
1/3 cup (75 mL) buttermilk, at room temperature
1 tsp (5 mL) pure vanilla extract
2 cups peeled, grated parsnip
- Preheat the oven to 350° F. Place the rack in the centre of the oven. Line a muffin pan with papers.
- Stir the dry ingredients together in a medium bowl. In a large bowl, whisk together the eggs, brown sugar, oil, buttermilk, and vanilla. Stir in the grated parsnip. Stir the flour mixture into the parsnip mixture just until combined.
- Scoop the batter into the muffin cups so they’re about three-quarters full and bake for 18–22 minutes, until the muffins are golden and spring back when lightly touched, and a toothpick inserted in the centre of one comes out with just a few crumbs clinging to it.
- Remove the pan from the oven and let the muffins cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely on the rack before icing.
- Spread a generous amount of your favourite cream cheese icing on each muffin.