Blueberry Parsnip White Chocolate Muffins

Makes 6 medium-large muffins.

Ingredients:

1¾ cup organic whole-wheat pastry flour
⅓ cup organic cane sugar
2 rounded teaspoons of baking powder
¼ teaspoon of finely ground sea salt
3 medium organic parsnips
1 cup freshly picked blueberries
1¼ cups white chocolate chips
½ cup organic whole milk
1 large organic free-range egg
¼ cup safflower oil
4-6 tablespoons of organic wildflower honey

Instructions:

1. Preheat the oven to 400F.
2. Grease a six-muffin baking pan and dust with flour to prevent sticking.
3. Combine the dry ingredients in a mixing bowl (flour, sugar, baking powder and salt). Set it aside.
4. Wash, peel and chop 3 medium parsnips into big chunks (about 2-3 inches long). Boil them until they’re soft (about 25 minutes).
5. Wash freshly picked blueberries. Drain them and set aside.
6. Take ½ cup of the white chocolate chips and mash them into a crumbly powder (if you don’t have a pestle and mortar, you can use a rolling pin and a wooden cutting board to roll and mash the chips down). Add the white chocolate crumble dust to the flour mixture. Make a hole in the center of the flour mixture and set it aside.
7. In a separate bowl, mix the milk with the egg.
8. When the parsnips are soft, remove have of the chunks and put them in a food processor with ½ the oil and a generous drizzle of honey (about 3 tbsp). Process until it is the consistency of lumpy mashed potatoes. Add the rest of the parsnips, the rest of the oil, and another healthy drizzle of honey (about 3 tbsp). Pulse until it is the consistency of smooth mashed potatoes. Let it cool in the freezer for a few minutes.
9. When the parsnips are just warm, add them to the milk mixture. Mix briskly with a wooden spoon until it is a smooth, fluffy consistency.
10. Gently add the blueberries to the parsnip mixture.
11. Add parsnip mixture into the flour mixture, stirring gently. Don’t stir it up too much it will affect the texture of the muffins. Just make sure everything is moistened, but it will be lumpy and thick.
12. Bake for 15-20 minutes at 400F. Use a toothpick to test for readiness. If the toothpick comes out clean when inserted into the center of the muffin, it is ready to take out of the oven. If the center is still moist but the top of the muffin is browning too quickly, cover the muffin pan with tin foil.
13. When the muffins are done, take them out of the oven and let them cool a little bit (but not too much because you want to serve them warm).
14. While they are cooling down, melt the rest of the chocolate chips (¾ cup) in the microwave until they are smooth and creamy.
15. Remove the warm muffins from the baking pan and drizzle the warm white chocolate over the tops of the muffins.
16. Serve warm.