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.

Best Health Magazine, March/April 2012; Photo by Michael Alberstat

 

Parsnip & Carrot Cupcakes
Parsnip & Carrot Cupcakes
Servings
12cupcakes
Servings
12cupcakes
Ingredients
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F and place paper liners in a 12-cup muffin pan.
  2. In a medium bowl, whisk flours with pumpkin pie spice, salt, baking powder and baking soda.
  3. 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.
  4. 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.
Recipe Notes

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