Healthy, Low Sugar Parsnip, Lime and Warm Spice Breakfast Muffins

A healthy, low sugar muffin…was it possible? Would it work? I think you might know me by now because here is what I came up with.

An experiment in many ways using much less sugar, a root vegetable and mixing lime with spice but this is a super recipe and perfect if you want something to satisfy your sweet tooth without going over board. My 5 year old daughter loved these and ate 2 in a row. The tang of lime with the back drop of spice some how works really well and the parsnip is not over powering at all, in fact I could hardly taste it. Next time I make them I would fill up the cases a bit more as they did not rise as much as I thought they would.

Ingredients – for approx 12 muffins

  • 300g grated parsnip (I did mine in the magi-mix which I have to say made it very easy indeed)
  • 150g wholemeal spelt flour
  • 100g white spelt flour
  • 150g soft brown sugar
  • 70g oats
  • 250ml sunflower oil
  • 3 eggs
  • 2 tsp baking powder
  • 3 tbsp orange blossom honey (or any honey that you have)
  • seeds from 4 cardamon pods crushed
  • 1.5 tsp ground cinnamon
  • zest and juice from 2 limes
  • Muffin cases
  • 150g cream cheese
  • zest of 1 lime and the juice of half a lime
  • 3 tbsp orange blossom honey (or any honey that you have)

How to make

  1. Pre-heat the oven to 180c and line a muffin tin with 12 muffin cases
  2. In a small bowl mix together the cardamon, cinnamon, honey and lime zest plus juice
  3. In a bigger bowl mix together the flours, sugar, oats and baking powder
  4. Add in the oil and eggs one at a time whilst continuing to mix. Then add the lime, spice and honey mix
  5. Finally add the grated parsnips and fold in with a large metal spoon
  6. Divide into the muffin cases and bake for 15 – 20 mins
  7. Mix the cream cheese, zest and lime juice and honey together and top the muffins once cooled using a small palette knife
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