Parsnip Morning Muffins

From the Bakery, a recipe for a hearty morning muffin integrating best-in-season parsnips, coconut, honey, and garnished with a dusting of our house made lemon sugar, part of the newest spice trio in the Gjusta Goods pantry collection.

Parsnip Muffins Makes 8 medium muffins


180g all purpose flour

4g baking soda

2g baking soda

2g ground cinnamon

1g salt, kosher

207g sugar, caster

142g oil, grapeseed

80g whole eggs

212g parsnips

50g coconut shredded, unsweetened

82g honey

2g vanilla extract

Lemon sugar


Preheat oven to 325F

Line muffin pan with muffin pan liners

Mix all dry ingredients except lemon sugar

Peel and grate parsnips

Mix all wet ingredients and add parsnips

Stir wet ingredients into dry ingredients until well incorporated

Scoop into muffin pan linear, should yield 10 muffins

Top with 1 tablespoon of lemon sugar and bake for 20-25min until golden