July 6th, 2014
I’m always looking for ways to include vegetables in every dish, desserts included. After making vegan sweet potato muffins with great results, I one day thought of trying other root vegetables in a muffin. Turnips, rutabaga, kohlrabi are not the most popular among their category, but rich in health benefits and culinary opportunity, so I try to pay them as much attention as I can. Lately I’ve been eating a lot of salad turnips from the local farm – they are great raw, with a squeeze of lemon juice, some salt, pepper and light drizzle of olive oil.
For these muffins, I made a turnip mash to include in the batter and the technique did not disappoint – I got a nice, light batter. Blueberry season is here, and we’ve been celebrating with these gluten free treats. I will also be making them with other berries and chocolate.
And if you enjoy this type of baking, you will like our Parsnip Cake with Candied Kumquats.
Today’s recipe for Turnip Blueberry Muffins is in this guest post over at The Rose Journals. Check out David and Noelle’s new beautiful ebook, Sacred Cookies and Elixirs full of recipes for Raw, Vegan and Gluten-Free cookies and drinks for chocolate lovers here.