Cardamom Spiced Parsnip & Date Muffins with Honey & Cream Cheese Frosting

Cardamom Spiced Parsnip & Date Muffins with Honey & Cream Cheese Frosting

Folks, these muffins are a game changer for us. They're absolutely delicious and packed full of hearty ingredients so even though they're topped with "frosting" they're actually quite nourishing and suitable enough for a hearty breakfast (I'm obviously no doctor but I feel great after consuming one of these babies with a cup of coffee or tea before tackling my day!) In keeping with the spirit of using mostly local ingredients I am happy to report that aside from the cardamom and dates (California Medjool dates are my absolute favorite!) the ingredients in these muffins came from our farm and surrounding farms in the Pacific Northwest. I used Oregon hazelnut flour instead of traditional wheat flour but feel free to use almond flour or any nut flour if you can't find hazelnut flour. And for those local Oregon folks out there, I used Nancy's cream cheese for the frosting and it was divine!

Cardamom Spiced Parsnip & Date Muffins with Honey Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12 muffins

Ingredients

Muffins
  • 2 cups Hazelnut Flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 3 eggs
  • 1/2 cup hazelnut oil (or another neutral tasting oil)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup shredded parsnips
  • 1/2 cup chopped dates
  • 1/2 cup toasted hazelnuts, roughly chopped (reserve some of this mixture for sprinkling on top of the muffins)
Honey Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/4 cup unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup honey

Preparation

  1. Preheat the oven to 350F. Lightly grease a standard 12 cup muffin tin and set aside.
  2. In a large bowl combine the hazelnut flour, salt, baking soda, and cardamom.
  3. In a separate bowl whisk together the eggs, oil, honey and vanilla. Gently fold in the shredded parsnips, dates and hazelnuts. Pour the wet ingredients into the bowl with the dry ingredients and mix well.
  4. Divide the batter between the muffin tins and bake in the oven until lightly browned and a toothpick comes out clean when inserted in the center of a muffin. About 18 minutes.
  5. Prepare the frosting by beating the cream cheese and butter together with a mixer until light and fluffy. Stir in the vanilla and honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.
  6. Let the cupcakes cool completely before frosting. Sprinkle with reserved crushed hazelnuts and enjoy!

Notes

Cooking times will very from kitchen to kitchen

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