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Recipe: Henrietta Inman’s Spiced Parsnip Muffins

baking
breakfast
snacks
vegetarian
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Fancy something else?

For an alternative breakfast, try these Potato Pancakes with Asian Pear Compote.

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time5 MINUTES

Serves12

LevelMedium


ingredients

200g (7 oz/2¼ cups) peeled and grated parsnip (about 1 parsnip)
110g (4 oz/⅓ cup) maple syrup
100g (3½ oz/scant ½ cup) apple purée
150ml (5 fl oz/scant ⅔ cup) EVCP rapeseed oil
3 eggs
Finely grated zest of 1 orange
1 tsp vanilla extract
140g (5 oz/scant 1 cup) brown rice flour
80g (2¾ oz/⅔ cup) millet flour
20g (¾ oz/2½ tbsp) arrowroot
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Generous pinch ground cardamom
Small grating whole nutmeg
½ tsp Himalayan pink salt
30g (1 oz/scant ¼ cup) poppy seeds

Fancy something else?

For an alternative breakfast, try these Potato Pancakes with Asian Pear Compote.

1

Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases.

2

In a large bowl, combine everything from the grated parsnip to the vanilla extract.

3

In another large bowl, combine the rest of the dry ingredients from the flours to the poppy seeds and make a well in the centre.

4

Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.

5

When well combined, divide the mix between the muffin cases. Bake for about 20 minutes, rotating the tray halfway, until the tops of the muffins are golden brown and just spring back when touched lightly.

6

Leave to cool slightly in the tin and then enjoy while still warm. Keep in an airtight container for at least three days.

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Henrietta Inman is a professionally trained pastry chef who decided to scrap refined sugars and polished grains for organic sugars and wholegrain flours. Her spiced parsnip muffins will have everyone in the house running to the kitchen for a bite. Here’s what she had to say about them:

‘When the aroma of these muffins starts to fill your house in the morning, everyone will be jumping out of bed to try one! They’re full of nourishing and satisfying ingredients, from the comforting spices to the delightful sweet nutty millet flour.’

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).


Spiced Parsnip Muffins

Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time5 MINUTES

Serves12

LevelMedium


ingredients

200g (7 oz/2¼ cups) peeled and grated parsnip (about 1 parsnip)
110g (4 oz/⅓ cup) maple syrup
100g (3½ oz/scant ½ cup) apple purée
150ml (5 fl oz/scant ⅔ cup) EVCP rapeseed oil
3 eggs
Finely grated zest of 1 orange
1 tsp vanilla extract
140g (5 oz/scant 1 cup) brown rice flour
80g (2¾ oz/⅔ cup) millet flour
20g (¾ oz/2½ tbsp) arrowroot
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Generous pinch ground cardamom
Small grating whole nutmeg
½ tsp Himalayan pink salt
30g (1 oz/scant ¼ cup) poppy seeds

Fancy something else?

For an alternative breakfast, try these Potato Pancakes with Asian Pear Compote.

1

Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases.

2

In a large bowl, combine everything from the grated parsnip to the vanilla extract.

3

In another large bowl, combine the rest of the dry ingredients from the flours to the poppy seeds and make a well in the centre.

4

Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.

5

When well combined, divide the mix between the muffin cases. Bake for about 20 minutes, rotating the tray halfway, until the tops of the muffins are golden brown and just spring back when touched lightly.

6

Leave to cool slightly in the tin and then enjoy while still warm. Keep in an airtight container for at least three days.

SHOW MORE
SHOW LESS

Henrietta Inman is a professionally trained pastry chef who decided to scrap refined sugars and polished grains for organic sugars and wholegrain flours. Her spiced parsnip muffins will have everyone in the house running to the kitchen for a bite. Here’s what she had to say about them:

‘When the aroma of these muffins starts to fill your house in the morning, everyone will be jumping out of bed to try one! They’re full of nourishing and satisfying ingredients, from the comforting spices to the delightful sweet nutty millet flour.’

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).


Spiced Parsnip Muffins

1

Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases.

2

In a large bowl, combine everything from the grated parsnip to the vanilla extract.

3

In another large bowl, combine the rest of the dry ingredients from the flours to the poppy seeds and make a well in the centre.

4

Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.

5

When well combined, divide the mix between the muffin cases. Bake for about 20 minutes, rotating the tray halfway, until the tops of the muffins are golden brown and just spring back when touched lightly.

6

Leave to cool slightly in the tin and then enjoy while still warm. Keep in an airtight container for at least three days.

SHOW MORE
SHOW LESS
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