Parsnip, Ginger and Strawberry Muffins

12 muffins

Ingredients

• 2 cups all-purpose flour

• ¾ cup white sugar

• 1 Tbsp baking powder

• ½ tsp kosher salt

• 2 tsp ground ginger

• 2 tsp raspberry powder (easy to find online – I use Modernist Pantry)

• 2 large eggs, room temperature

• ½ cup vegetable or canola oil

• ½ cup buttermilk

• 4 Tbsp of the syrup created by hydrating the dried strawberries

• 1 tsp vanilla paste

• 1 cup of freshly grated parsnip (usually one medium parsnip)

• 1 cup dried strawberries, hydrated overnight in one cup of ginger simple syrup (recipe below)

• Additional sugar to sprinkle tops of muffins before baking

1)     Preheat oven to 400 degrees

2)     Strain the hydrated strawberries and reserve the liquid. Slice the hydrated berries in half.

3)     Grate the parsnip and fold into the hydrated berries.

4)     Line muffin tin with paper muffin cups (or make your own with 4” squares of parchment paper)

5)     In a medium bowl, whisk together the flour, sugar, baking powder, salt, ginger and the raspberry powder

6)     In another medium bowl, whisk first the eggs, then whisk in the oil, buttermilk, 4 Tbsp of the reserved strawberry/ginger syrup

7)     Fold in the dry until fully incorporated and then fold in the strawberries and parsnip.

8)     Divide the batter between the muffin cups and sprinkle tops with sugar

9)     Place the muffins in the oven and immediately reduce the heat to 375 degrees

10) Bake 25 minutes, or until the tops are set and slightly golden

11) Let cool in the tin for ten minutes and then remove them and cool on a wire rack for five minutes more.

Ginger Simple Syrup:  Bring 1 cup of water and 1 cup of white granulated sugar to a simmer. Slice a two-inch piece of fresh ginger cut into ¼” coins and add to the syrup.  Let simmer five minutes, strain and chill.