Ingredients
1/3 cup chopped candied ginger
2 teaspoons molasses
2 1/2 teaspoons water or milk
3/4 cup powdered sugar
1/4 cup golden raisins
1/4 cup unsalted butter, melted and cooled slightly
1/3 cup buttermilk
2 eggs
1/3 cup packed brown sugar
1/3 cup granulated sugar
Pinch cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
6 to 8 small parsnips, peeled
Step by step
Heat the oven to 350°F. Line 10 cavities in your KitchenAid® Muffin Pan with paper baking liners.
Attach your KitchenAid® Rotor Slicer/Shredder to the power hub of your Stand Mixer. Using the coarse shredding cone, grate the peeled parsnips into a large bowl or the bowl of the Stand Mixer. Measure out 2 cups of the grated parsnips; reserve the remainder for another use.
In a clean bowl of your Stand Mixer fitted with the flat beater, mix the flour, baking powder, baking soda, salt, nutmeg and cinnamon until combined. In a separate medium bowl, whisk the sugars, eggs, buttermilk and melted butter until smooth. Pour the wet ingredients into the dry ingredients; stir with the flat beater to combine. Stir in the grated parsnips and raisins until just combined.
Divide the batter evenly among the prepared Muffin Pan. Bake for 20 to 25 minutes until a toothpick inserted in the centers comes out clean. Cool the muffins in the Muffin Pan for 5 minutes, then transfer them to a cooling rack to cool completely.
In a small bowl, stir the powdered sugar, water and molasses until smooth, adding more powdered sugar or water to make a drippier glaze. Dip the tops of the fully cooled muffins one at a time into the glaze and let the excess glaze drip off. Return the glazed muffins to the cooling rack; top each muffin with about 2 teaspoons chopped candied ginger. Allow the glaze to set completely, about 30 minutes.