Parsnip Muffins Ingredients:
Festive Cranberry Punch Ingredients: 6 cups cranberry juice or pomegranate cranberry juice 3 cups pineapple juice 1 tbsp almond extract 3 liters of ginger ale 1 (12 oz.) bag fresh cranberries 2 fresh oranges, sliced Ice Directions: Combine the cranberry juice, pineapple juice, and almond extract. Mix well. Add the ginger ale and give the mixture a quick stir. For a festive touch, add in fresh cranberries and orange slices. Serve over ice and enjoy within a few hours to maintain the fizz from the ginger ale. Note: If you want to make it for adults only try adding vodka or rum.
2 tbsp sliced almonds 1 cup all-purpose flour 1 tsp baking powder ¾ tsp baking soda ½ tsp freshly grated nutmeg ½ tsp salt 3 whole eggs ¾ cup plain whole milk yogurt ¼ cup vegetable oil 8 oz sugar 1 ¼ cups grated parsnips Directions: Preheat the oven to 375°F.
Optional: Toast the almonds while the oven preheats. In a bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. In a large mixing bowl, whisk together the eggs, yogurt, vegetable oil, and sugar until combined. Add the flour mixture and grated parsnips to the wet ingredients, and fold with a spatula until all the flour is moistened. Some lumps may remain. Divide the mixture evenly among the muffin cups. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes, or until the muffins are golden brown, rotating halfway through baking. Loosen the muffins and immediately remove them from the tin to a cooling rack. Let them cool for 15 minutes. Serve warm.
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mollymaid.ca
519.637.3542 st-thomas mollymaid.ca
Z 2023M054 St-Thomas Cook Book X-mas 8.0” x 5.0”
BRIWOOD HOLIDAY COOKBOOK – 31 – HOMETOWN ST. THOMAS
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