Sugar Free Parsnip Muffins
Sugar free parsnip muffins have a strangely more-ish taste. They are made with much the same ingredients as some sugar free carrot muffins. You can substitute carrots for the parsnips if you either don't like the taste of parsnips or can't find any to buy. Keen gardeners may have them growing in the garden, and you only need about four good sized parsnips to cook this recipe.
These sugar free parsnip muffins are also flavoured with sweet cinnamon and red currants. If you prefer you could use raisins or sultanas (which are dried green or white grapes). You could also substitute the butter with a fruit puree fat replacement like Sunsweet Lighter Bake, or use apple butter instead, if you are able to source these ingredients.
Sugar Free Parsnip Muffins Ingredients
• 1½ cups all purpose flour
• ½ cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ¾ cup Xylitol or another sugar substitute that equals sugar
• ½ teaspoon salt
• 1½ cups grated parsnips (about four medium sized parsnips)
• ½ cup currants
• 1 large egg
• 2 egg whites
• ¾ cup butter or another shortening
• 2 tablespoons canola or sunflower oil
• 1 tablespoon vanilla essence or extract
• 1 cup finely chopped walnuts or pecan nuts
Preheat your oven to 190 °C and grease a 12-cup muffin pan with a little butter or use a non-stick spray.
Sift the two types of flour together into a large mixing bowl with the baking powder, baking soda and salt. Stir in the grated parsnips and the currants. In a separate bowl, whisk together the egg, the two egg whites, the shortening, oil and vanilla. Add this mixture to the dry ingredients and stir until the flour is moist with no evidence of dryness.
Spoon the batter into your muffin pan and sprinkle nuts on the top of each one. Place in the centre of your oven and cook for about 20 minutes. Serve them on their own or with lashings of butter; either way you are sure to enjoy these delicious sugar free parsnip muffins.