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.
Tags: blueberry, breakfast, dessert, gluten free, vegan
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Chelsea The Naked Fig says:
Brilliant. I never would’ve thought to use turnips in muffins!
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Katrina @ WVS says:
Including vegetables in a muffin is genius! Looooove this idea!
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Renee says:
What an amazing idea to put root vegetables in muffins. They look delicious!
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Dawn says:
Wow you really push the bar for super healthy baking, love it. Can you substitute the tapioca with arrowroot as I don’t think we can get tapioca flour here in the United Arab Emirates.
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Anya says:
Dawn, I have not used arrowroot in replacement of tapioca, but knowing its properties, it should be ok. Please let me know the result if you try it.
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Kari @ cooking with toddlers says:
This is so wonderful! I’m always looking for new ways to add vegetables into my baking too and this looks fantastic. Thank you!
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Thanks Kari, I hope it works out well for you!
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Amy @FragrantVanillaCake says:
I love this idea! Never thought to add turnips, you are genius! :)
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Amy, you’re way too kind, but thank you just the same.
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Amanda - A Cookie Named Desire says:
This is an amazing idea. I would never have come up with something as wonderful as this! As always, your photos are gorgeous!
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Amanda, thank you so much!
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Amy @ Parsley In My Teeth says:
Such a creative use of an all too often unloved vegetable. Another stroke of genius!
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Thank you Amy!
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Melissa says:
I have a sad looking turnip in the fridge. This recipe is the perfect use for it. Thanks for sharing.
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Melissa, hope you were able to put the sad little turnip to good use.
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Allison says:
Just stopping by to tell you how much I’m loving your new cookbook. It is truly inspiring. Congratulations!
Also, these muffins are so different! I love putting vegetables in muffins for moisture. How nice!
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Allison, thank you so much! Just made my day, it means the world to me.
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Maud says:
Oh these muffins look delicious! What a creative and inspiring idea to combine turnip and blueberries.
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Easy Recipes says:
These look gorgeous. I would do not have shown to add turnips to muffins…I wouldn’t really use turnips in almost anything to be truthful. It be the better choice that they can would add moisture and lightness though.
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Asoares says:
Stopping by to say how much I love your cookbook. Got it Friday (and reviewed happily on amazon) and already tried three things yum. Also these muffins look great – If I didn’t have so many things to try with your cookbook, they’d be on my next to try list :)
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Asha, thank you so much for kind words and wonderful review! Hope you continue to enjoy the book.
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[…] vegetables can be used in sweet dishes just as well as they can savory ones. Spiced parsnip cake, turnip muffins, carrot halwa, an Indian dessert made with carrots and cardamom; the options are […]
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