Sweet Potato Parsnip Muffins

These muffins are great for kids as they combine several healthy fruits and veggies as well as limited added sugar. They are very moist and delicious!  My toddler loved to help mix everything up and then devour them!

• 2 cups flour (I used 1 cup white, 1 cup whole wheat)
• 2/3 cup sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1 medium/large sweet potato, roasted and mashed (this is a great idea to make several and freeze the puree in ice cube trays for baby food or to use in place of oil in recipes)
• 1 small parsnip, grated
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 cup raisins (I used golden)

1. Preheat oven to 350. Grease 18 muffin cups or 24-30 mini muffin cups (or a combo of both- I did 12 regular sized muffins and 14 minis).
2. Beat eggs, sugar, vanilla, sweet potato puree, parsnips, and milk. 
3. Stir in dry ingredients until incorporated. Fold in raisins. 
4. Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins on a wire rack.

*Note:  make these extra special by sprinkling on a mixture of 1 Tbs. butter, 1 Tbs. brown sugar, and 1/3 cup oats-mix until coarsely textured.