Dreaming of Martha Stewart

The ghost of Martha Stewart, apparently, came to visit me in the wee hours of this Sunday morning, as I awoke with the uncontrollable urge to bake today. Sunday’s tend to be a free-for-all kind of day at our household and one never knows what might surface on the stove or emerge from the oven. It’s truly a mixed grab bag as we let our culinary desires run a tad bit wild on the Sabbath. So much for a day of rest, as the dishes tend to pile up and the kitchen looks as if the Keebler elves have had their way with it!


It seemed my time in the kitchen this week was invariably cut short no matter how deep my desires to indulge in some cookery might be. There was this tasty sounding recipe for the most unusual of muffin offerings I had been wanting to “toy” with and tweak a bit more to my own liking. It seemed we would never find a spare minute from our daily grind to pick up a few essentials for them. Nevertheless, we managed to slip out last night, take in a movie, and swing by the local market for a stock up. For the record, Adam Sandler and Jennifer Aniston score two BIG thumbs up from Les and I both for “Just Go with It”. If you are up for some light-hearted comedy, this one is definitely a must see!


So, our Sunday began, with Martha whispering her sweet nothings in my ear and I managed to throw together both my Ham and Cheddar Scones AND these very tasty Parsnip and Pecan Sour Cream Muffins…


A strange sounding combination, I know, but trust me, they are Delish!

Parsnip and Pecan Sour Cream Muffins



6 Tablespoons unsalted butter, at room temperature. ( a bit more to coat the muffin tin )

¾ cup lightly packed brown sugar

2 large eggs

½ cup whole mapled pecans, chopped ( plus an extra 12 to garnish muffin tops with )

½ cup golden raisins

1 ½ cups sour cream

1 ½ cups parsnip, peeled and coarsely grated

2 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground Saigon cinnamon

1 teaspoon ground cloves

1 teaspoon fresh grated ginger

½ teaspoon fresh grated nutmeg

Pinch of salt




Preheat the oven to 375º F. Generously butter a standard 12-cup muffin tin.


In a medium bowl, cream the butter and sugar, then add the eggs. Stir in the pecans, raisins, sour cream, grated ginger and grated parsnips.


In another bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Gradually add the dry ingredients to the moist ingredients, stirring just until blended. Do not overmix.

Portion the batter evenly among the buttered muffin cups. Place an additional mapled pecan on top of each muffin.


Bake until a toothpick stuck in the center of a muffin comes out clean, about 20 minutes. Be careful not to overbake or the muffins will be dry. Let the muffins stand for about 10 minutes before turning them out onto a rack to cool.

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