Dishing Up the Dirt

Honey & Thyme Parsnip Muffins

One of my favorite spring vegetables at Tumbleweed Farm is overwintered parsnips. They are an honest treat because they’ve hung out in the field for an entire year before being harvested. We sow a large planting of parsnips once  during the season (early April) and harvest half of them in the fall and the remainder of them the following spring.  And while I love fall parsnips there is something extra special about the spring harvest. They’re hearty and much sweeter than fall parsnips thanks to months of freezing soil temperatures (where they naturally release sugar). Their journey to our table is long and daunting and I think that’s why I love them so much.

If you can get your hands on some parsnips at the farmers market I think you’ll really enjoy these muffins. This recipe is a true celebration of the spring bounty and I love the combination of earthy parsnips, sweet honey and pungent thyme. Sweet, savory and perfect for a morning treat or afternoon pick-me-up. If  you live in the area swing by the Hood River Farmers Market this Saturday and pick up the ingredients to whip these up! We’ll be there slinging veggies and herbs and our favorite honey guy (Campbell Creek) should take care of you for your honey needs!

Happy baking everyone!

Cheers from Tumbleweed Farm.

Honey & Thyme Parsnip Muffins

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 12 large muffins

  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain full fat yogurt
  • 1/4 cup walnut oil (or another neutral tasting vegetable oil)
  • 1/2 cup honey
  • 2 large eggs + 1 large egg white, lightly beaten
  • 1 cup grated parsnips
  • 1 1/2 teaspoons minced fresh thyme leaves
 

Preparation

  1. Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.
  2. Whisk together the flours, baking powder and salt in a large bowl.
  3. In another bowl combine the yogurt, oil, honey, eggs and egg white. Add the the dry ingredients into the bowl with the wet ingredients and mix until just combined. Fold in the parsnip and thyme. Divide the batter between the muffins cups and bake in the preheated oven until lightly browned and cooked through, about 20-23 minutes. Let the muffins cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.

Notes

*Store muffins in a sealed container at room temperature for 3 days or freeze for up to 3 months. *Cooking times will vary from kitchen to kitchen


Leave a Reply

3 thoughts on “Honey & Thyme Parsnip Muffins

  1. Cori says:

    I just up some of my parsnips for this recipe which looks delicious. Thank you

  2. Lu ie says:

    Pretty tasty. I added some 9 cereal grains to it for a bit of crunch.

    1. Andrea says:

      sounds great!

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