Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
12
- 1/4 cup canola oil
- 1 large orange, juice plus 1 tsp of zest
- 1tablespoons milled flaxseed
- 4tablespoons maple syrup
- 2/3 cup semi-skimmed milk
- 200grams wholemeal flour
- 1tablespoons baking powder
- 1teaspoons bicarbonate soda
- 75grams oats, divided
- 50grams pecans, chopped
- 125grams parsnips, peeled and grated
- 40grams sultanas
Nutrition per serving
810kJ / 193Cal
810 Kilojoules or 193 Calories
9% of daily energy intake*
Protein
4.4grams
Fat
8.2grams
Carbs
25.6grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These wholesome parsnip and pecan muffins are perfect for breakfast or an afternoon snack and happen to be plant-based too.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Grease a 12 hole muffin tin. Mix the milled flaxseed with 3 tablespoons of water in a small bowl and set aside to thicken.
Step 2 of 4
Mix the oil, milk, orange juice and zest in a jug. Whisk the flour, baking powder and soda and 50g of oats together in a large bowl. Stir in the parsnips, pecans and sultanas.
Step 3 of 4
Pour over the milk mix and add the flax mix, stirring well to combine. Scoop the batter into the muffin tin and top each muffin with a sprinkle of oats.
Step 4 of 4
Bake for 20-25 minutes until golden. Cool on a wire rack for 10 minutes and serve.
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