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
| Servings |
| 12cupcakes |
| Servings |
| 12cupcakes |
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1/3 cup orange juice
- 1 tsp orange peel grated
- 1 1/2 cups carrot about 2 medium, grated, raw
- 1 1/2 cups parsnip about 2 medium, grated, raw
Servings: cupcakes
Units:
|
Ingredients
Servings: cupcakes
Units:
|
Instructions
- 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.
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
