The element of surprise, and a recipe for Spiced Parsnip Muffins

Life is full of surprises.

Like “Your position has been eliminated” and “Looks like your Jeep has bitten the dust.” (I didn’t say they were all good.)

We were surprised with both of those recently. But there are still good surprises to be had.

Like unexpected kudos when you know you’ve tried your hardest.

…and my toddler suddenly learning to use pronouns. Properly. “I need that cell phone, Mommy!”

…and a lovely spring-like day in the middle of February.

…and muffins made of parsnips. With glaze, even.

You will love them. I am sure of it.


Spiced Parsnip Muffins

  • 1/2 cup King Arthur white whole wheat flour
  • 1 cup King Arthur all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon grated ginger
  • 1 1/4 sticks Organic Valley butter (unsalted), melted
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons plain low-fat yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup applesauce
  • 1 1/2 cups grated parsnips (Use hand grater or food processor. I processed mine, then put them through the chopper to get really fine shreds, as seen in the photos above.)
  • 1/4 cup milk (we use almond)
Preheat oven to 375 degrees. Prepare a 12 ct muffin tin with liners (or grease and flour.)
In a large bowl, combine  flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

In another large bowl, combine melted butter, brown sugar, egg, yogurt, applesauce and vanilla. Stir in parsnips. Gradually add dry ingredients to wet mixture until well combined. Batter will be thick.

Divide into muffin tins (These will not rise much, so it’s OK to fill them almost to the top.)

Bake 25 to 30 minutes until golden brown or until a toothpick inserted in the center of a cupcake comes out clean. Remove from pan to a wire rack to cool completely. These muffins are best after completely cooled.
Tip: If you’re not a scaredy cat when it comes to sugar, mix confectioner’s sugar, a bit of orange juice and a bit of orange zest until you hit a spreadable consistency. The tang of the orange complements the spice of these muffins perfectly.


Yield: 12 muffins (although I went heavy on the parsnips and got a little extra to make 6 mini muffins, which my toddler stole off the counter throughout the day!)


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  1. Skye Moyer says

    That yellow kitchen aid is oddly beautiful :)
    The muffins look amazing Wendy- sorry you have been handed so much crap lately, you deff do not deserve it :(

  2. says

    Parsnip muffins?! I love this – I never know what to do with them besides roasting them with other veggies, so I almost never buy/use them. This is brilliant. And it sounds delicious, too! Found you through the Snacktime Saturday link-up :)


  1. […] Meet Wendy of ABCs and Garden Peas.  She and her two children (pre-schooler and infant) will be putting their Tidy Books bookcases through their paces.  Wendy describes herself as a crunchy mom, who's growing her own organic vegetables in the garden, and has lots of fantastic recipes – like this suprising, and pretty yummy looking – one for Spiced Parsnip Muffins!  […]

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