Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line 12 muffin tins with parchment or muffin liners.
Step 2
In a small bowl whisk together
All-Purpose Flour (185 g)
,
Baking Powder (7 g)
,
Ground Allspice (1 g)
,
Ground Nutmeg (2 g)
,
Ground Ginger (3 g)
,
Ground Cinnamon (4 g)
,
Ground Cloves (as needed)
, and
Salt (5 g)
. Set aside.
Step 3
In a large bowl whisk together
Canola Oil (80 mL)
and
Granulated Sugar (150 g)
. Add
Farmhouse Eggs® Large Brown Eggs (2)
one at a time, incorporating after each.
Step 4
Whisk in
Unsweetened Apple Sauce (125 g)
,
Milk (120 mL)
, and
Vanilla Extract (5 mL)
.
Step 5
Whisk in flour mixture and
Parsnips (265 g)
until just combined. Stir in the
Pecans (50 g)
.
Step 6
Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each.
Step 7
Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean.
Step 8
Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
Step 9
In a small bowl stir together
Cream Cheese (75 g)
,
Powdered Confectioners Sugar (35 g)
,
Milk (22 mL)
and
Vanilla Extract (2 mL)
to form a smooth texture. Drizzle or spread onto cooled muffins and serve.
