Think carrot muffins with a unique twist. These muffins are moist and delicious, the perfect treat with a spot of afternoon tea.

Makes 18 muffins

1 cup pecans
3 parsnips, peeled and grated (about 2 cups)
1 large apple, peeled, cored and grated
2 cups all-purpose flour
1 cup sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground ginger
1/2 tsp grated nutmeg
1 1/2 tsp ground cinnamon
1/2 cup golden raisins
2 large eggs
3/4 cup canola oil
1/2 cup whole milk or non-dairy beverage
1 1/2 tsp pure vanilla extract

Preheat the oven to 350°F and place rack in center of oven.
Line an (18-cup) muffin tin with paper liners and set aside.
Toast the pecans until lightly browned and fragrant. Let cool and then chop coarsely.
Combine grated parsnips and apple in a large bowl and set aside.
In a second large bowl whisk together flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon.
Stir in pecans and raisins. Set aside.
In a separate bowl whisk together eggs, oil, milk and vanilla extract.
Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined.

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.