Parsnip & Carrot Cupcakes
Your kitchen will be filled with the aromas of cinnamon, ginger, nutmeg and allspice when you whip up a batch of these super-moist cupcakes.
1 cup (250 mL) whole-wheat flour
1/2 cup (125 mL) all-purpose flour
1 Tbsp (15 mL) pumpkin pie spice
1/4 tsp (1 mL) salt
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/3 cup (75 mL) vegetable oil
1/2 cup (125 mL) brown sugar
2 large eggs
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) orange juice
1 tsp (5 mL) grated orange peel
1 1/2 cups (375 ml) each—about 2 medium—grated raw carrot and parsnip
Preheat oven to 350°F and place paper liners in a 12-cup muffin pan. In a medium bowl, whisk flours with pumpkin pie spice, salt, baking powder and baking soda. In a large bowl, whisk oil with sugar, eggs, vanilla, and orange juice and peel. Stir in carrot and parsnip. Add in flour mixture, and stir until just combined. Divide batter among muffin cups. Bake until a toothpick inserted in the centre of the thickest cupcake comes out clean, about 18 to 25 minutes. Cool completely on a wire rack.
Yields 12 cupcakes.
Per cupcake: 165 calories, 3 g protein, 7 g fat (1 g saturated fat), 23 g carbohydrates,3 g fibre, 35 mg cholesterol, 126 mg sodium