Sunday, October 28, 2012

Dirty Veggies, Part 12

This week's farmer's market was a bit of a challenge for me. Mostly because we can open up our own little farm stand with the amount of veggies we have in the house! Have I mentioned our squash problem? Because we have such an abundance, I didn't want to over do it at the market and end up throwing away any pretty produce.

However, I went to the farmer's market with a particular recipe in mind. Parsnip-Rosemary Muffins. Parsnip. In muffins. Doesn't that sound like the most amazing idea ever? Okay, okay, fine, I'm sure that chocolate and peanut butter in muffins sound much more amazing, but I love parsnips! And I love rosemary. Can you see how putting the two together would equal excitement? 

This week's roundup:
1 head of garlic - $1.25
1 bunch of kale - $2.00
1 bunch rosemary - $1.50
7 Bosc pears - $2.25
6 large parsnips - $3.00
Total: $10.00

These muffins were quite good if parsnip and rosemary are your thang. This recipe could easily be made into a bread loaf too.

Parsnip-Rosemary Muffins

by Bonnie Graham
Cook Time: 20 to 25 minutes
Keywords: bake breakfast snack vegetarian parsnips rosemary

Ingredients (1 1/2 dozen)
  • 1 3/4 c whole wheat pastry flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1/2 c apple sauce
  • 1/4 c brown rice syrup or sweetener of your choosing
  • 1 c plain fat free yogurt
  • 3 eggs
  • 2 large parsnips, grated
  • 2 tbsp fresh rosemary, chopped
1. Preheat oven to 350 degrees. Grease muffin tins.
2. Mix all dry ingredients together until combined.
3. Add all wet ingredients except grated parsnips and rosemary. Combine well.
4. Add in parsnips and rosemary. There are a lot of parsnips in this muffin!
5. Fill muffin tins 1/2 way with batter. Bake for 20 to 25 minutes or until toothpick comes out clean and muffin top bounces back when pushed.
6. Allow muffins to cool for 10 minutes.
7. Enjoy toasted with butter!
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