I am a sucker for the tang of cream cheese on a muffin and I love the flavor the parsnips have when they meet up with the carrots here. Sweet and also earthy.
Batter makes 24 muffins
4 large eggs
1½ cups granulated sugar
2 cups shredded carrots (peeled)
1 cup shredded parsnips (peeled)
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1¼ teaspoons kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup packaged orange juice
10 tablespoons unsalted butter, melted
1 cup chopped walnut halves, toasted
1 cup golden raisins
Muffin tin that makes standard size muffins (about 2 ¼ -inch diameter each muffin)
1. Preheat oven to 375°F.
2. In another large bowl, whisk together the eggs and sugar. Stir the carrots and parsnips into the eggs and sugar and let stand for ten minutes.
3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and allspice.