I made these yummy and good for you muffins over the weekend! As you may have notice a lot of my baking recipes ask for olive oil, I do not use extra virgin olive oil in my baking. I use regular olive oil so it does not have a strong taste or aroma to it…it is not uncommon to use olive oil in baked goods in Mediterranean cuisine, in fact it is the norm. 🙂
However if your not convinced, you may use any oil you wish.:)
Now this recipe came about by chance! I had planned on just carrot and zucchini as I often do…problem was I was out of ginger! I really love the kick the ginger adds in my muffins! I happen to glance over to my ‘veggie’ bowl and noticed I had a few parsnips left, since parsnips have a ‘spiciness'(is that a word?) to them, I thought hey why not! So I used the parsnip to replace my ginger, and it worked out great!
I got that spice or kick that I like, and it went well with the zucchini and carrot. My daughter Sara who happens to be the picky one in the family absolutely loved them, parsnip and all!
I used organic eggs, flour, carrots, sugar and raisins for this, which in my opinion makes everything tastes better and is better for you, I usually do not specify organic in my recipes…you may use organic or not, it is a personal decision.
I just wanted to make that known. I love to get organic items when I can, not everything is available in my town, so if you do live in an area where organic is widely available and somewhat affordable I do recommend it.:)
Oh and I found Aluminum Free Baking Soda! I was so excited! Couldn’t find Bob Red Mills in my town as some of you mentioned to me, found another brand! Thanks again for the info!:)
What you will need:
- 1- 1/2 cups sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 cup olive oil
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 tsp all-spice
- 1 parsnip
- 1 large carrot
- 2 small zucchini’s
- 1/2 cup ground walnuts
- 1/2 sultana raisins
Place muffin or cupcake wraps medium or large depending how big you want your muffins, in a muffin tin.
Sift together flour, sugar, baking soda, salt, cinnamon, and all-spice in mixing bowl ( I use a whisk and stir it around till combined). Stir in oil, add eggs one at at time, mix well after each addition.
Grate carrot, parsnip and zucchini (makes around 3 and 3/4 cups worth of veggies) and add to the flour mixture, add raisins mix together till blended. Bake at 350, for 25 for medium and 35 for large, check with toothpick if it comes out clean its baked.