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Spring Challenge Day 21- Parsnip Apple Muffins


Parsnip Apple Muffins

2 cups whole wheat pastry flour
1 tbsp aluminum-free baking powder
1 egg/1tbsp arrowroot flour diluted in 1tbsp water
1 tsp nutmeg or cinnamon (optional)
zest of one organic Lemon
pinch of sea salt
1/4 cup organic corn oil
1/2 cup brown rice syrup or maple syrup
2/3 cup soy milk
1 tsp vanilla (optional)
1 Cup diced apple
1 Cup grated parsnip
Mix all dry ingredients with a whisk. Add all wet ingredients and the apple and parsnip. Mix with a wooden till all ingredients are blended. Spoon into a oiled muffin pan.
Bake in oven till lightly brown 350′ for 25 minutes.
Day 22- Sweet and Sour Celery root and rutabaga
Day 23- Lotus Root With Lemon Juice
Day 24- Parsnip Fennel Puree
Day 25- Tempeh Shish Kebabs
Day 26- Dulse , Carrots and Celery
Day 27-Miso with Carrots and Parsley


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