Parsnip & Carrot Cupcakes
Your kitchen will be filled with the aromas of cinnamon, ginger, nutmeg and allspice when you whip up a batch of these super-moist cupcakes.
Best Health Magazine, March/April 2012; Photo by Michael Alberstat
- Preheat oven to 350°F and place paper liners in a 12-cup muffin pan.
- In a medium bowl, whisk flours with pumpkin pie spice, salt, baking powder and baking soda.
- In a large bowl, whisk oil with sugar, eggs, vanilla, and orange juice and peel. Stir in carrot and parsnip. Add in flour mixture, and stir until just combined.
- Divide batter among muffin cups. Bake until a toothpick inserted in the centre of the thickest cupcake comes out clean, about 18 to 25 minutes. Cool completely on a wire rack.
Per cupcake: 165 calories, 3 g protein, 7 g fat (1 g saturated fat), 23 g carbohydrates,3 g fibre, 35 mg cholesterol, 126 mg sodium