Recipe: Henrietta Inman’s Spiced Parsnip Muffins
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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
Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases.
In a large bowl, combine everything from the grated parsnip to the vanilla extract.
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.
Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.
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.
Leave to cool slightly in the tin and then enjoy while still warm. Keep in an airtight container for at least three days.
Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases.
In a large bowl, combine everything from the grated parsnip to the vanilla extract.
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.
Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.
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.
Leave to cool slightly in the tin and then enjoy while still warm. Keep in an airtight container for at least three days.
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
Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tin with 12 cases.
In a large bowl, combine everything from the grated parsnip to the vanilla extract.
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.
Gradually stir in the liquids, slightly folding the mix so you don’t knock out too much air.
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.
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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