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Tuesday, April 16, 2013

Parsnip muffins (savoury and sweet)

Yesterday was crazy.

We biked the course of the Boston Marathon overnight on Sunday night: took a train from South Station with 700 other bikers at 10pm, started the course around 11.30pm having biked from the train station in Southborough to the start line in Hopkinton among a vast throng of red blinking lights (lots more bikers arriving in buses and cars as well as the train). S and I lost the others quite early but we sailed all the way: it was a beautiful night: so much energy, fun, camaraderie. Finished about 1.30am, but then I was too excited and didn't really sleep - got up early and went to work in beautiful Spring sunshine. Felt off-kilter, but like the first weekend of Spring... almost Summer.

Food for lab meeting was cheesy pizza (was a last minute solution as originally ordered from the other side of the marathon route), so I couldn't eat it and went down to Brigham Circle about 3pm to get something to keep me going. I was in Green T (tea shop) waiting for a banana-coconut-pineapple smoothie as masses of sirens started speeding past. So many. Unusually many, despite being in an area full of hospitals. There was rolling news on a little TV in the shop. The headlines were about explosions at the marathon finish line. Two and two came together, and my heart clenched. The girl brought out my smoothie and we stood watching the headlines with another customer for a few minutes, exchanging words of shock and disbelief, before I ran back to work: my heart still aching; my thoughts with the people at the finish line, the people in the hospitals, with this tough little city, with all my friends who could so easily have been in the wrong place on this sunny holiday Monday.

Baking can be my way of winding down and taking my mind off things. So I made these last night, after I eventually biked home, having waited for the runners to finish passing our street and the hubbub to die down. I'd wanted to do more, different things with parsnips, the idea of making a bread occurred (thanks to Delia), then I decided to adapt it into a savoury muffin to make it quicker and more portable, then decided to try sweet ones too. Used this recipe as a base; borrowed the idea of a rye-wholemeal-cornmeal flour mix (in the savoury version) from Boston Brown Bread (I needed something Boston-related to creep in, somehow).

Savoury:
(makes 12)

1 cup wholemeal flour
1 cup rye flour
1/3 cup cornmeal
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp dried thyme
1 tsp ground cumin
2-3 tbsp pumpkin seeds
1 1/2 cups grated parsnip
1/3 cup oil
2 tbsp ground linseed mixed with 5 1/2 tbsp boiling water
1 1/3 cups fake milk mixed with 1 tsp cider vinegar

Heat oven to 350F. Prepare a muffin tin. Mix flours, cornmeal, baking powder, bicarb, thyme, cumin, salt and pumpkin seeds in a medium bowl. In a separate bowl mix the oil, linseed mixture, milk mixture and grated parsnip. Add the wet to the dry and mix until just combined. Dollop into prepared muffin cups and then bake for ~25 min, until a skewer comes out clean.


Sweet:
(makes 12)

1 1/4 cups plain flour
1 1/4 cups wholemeal flour
2 tsp baking powder
1 tsp bicarbonate of soda
2/3 cup sugar
2 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
1/4 tsp salt
1/4 cup raisins
1/4 cup slivered toasted almonds
1 1/2 cups grated parsnip
1/3 cup oil
2 tbsp ground linseed mixed with 5 1/2 tbsp boiling water
1 1/3 cups fake milk mixed with 1 tsp cider vinegar

Heat oven to 350F. Prepare a muffin tin. Mix flours, baking powder, bicarb, sugar, spices, salt, nuts and raisins in a medium bowl. In a separate bowl mix the oil, linseed mixture, milk mixture and grated parsnip. Add the wet to the dry and mix until just combined. Dollop into prepared muffin cups and then bake for ~25 min, until a skewer comes out clean.


Sweet ones are good: not too sweet, nicely spiced. Think pecans or walnuts might work better than the almonds. You can't really taste the parsnip.
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