Ginger Rutabaga or Parsnip Muffins

No one will guess that the mystery ingredient in your muffins is rutabaga or parsnips. The grated raw vegetable adds fibre and moistness and is delicious paired with crystallized ginger and honey. This recipe works equally well with large-flake rolled oats or the quick-cooking (not instant) type.

Preparation Time:	15 minutes
Cooking Time:	20 minutes
	Makes 12 muffins
1-1/2 cups (375 mL)	all-purpose flour
1/2 cup (125 mL)	rolled oats
1 tbsp (15 mL)	baking powder
1/2 tsp (2 mL)	salt
2 tbsp (25 mL)	finely chopped crystallized ginger
1/2 cup (125 mL)	raisins
1	egg
1 cup (250 mL)	grated peeled Ontario Rutabaga or Parsnip (1 medium)
3/4 cup (175 mL)	milk
1/2 cup (125 mL)	Ontario Honey
1/4 cup (50 mL)	vegetable oil

Grease or spray muffin cups with nonstick vegetable cooking spray.

In large bowl, combine flour, rolled oats, baking powder and salt. Stir in ginger and raisins; set aside.

In medium bowl, lightly beat egg; stir in grated rutabaga or parsnip, milk, honey and oil until blended. Stir liquid ingredients into dry ingredients, stirring just until moistened. Spoon into muffins cups. Bake in 400°F (200°C) oven for 15 to 20 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight containers.

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