Pumpkin Feta Muffins & Purple Carrot (or Parsnip?) Muffins

Yesterday night was interesting. After a tiring work day, I went to the groceries and aimlessly wandered around the sections. When I went to the fruits&vegetables section, I randomly chose 3 things: some mushrooms, 4 slices of pumpkin and 2 purple carrots. Why? I don’t have any idea. But I have some guesses:

  • I bought mushrooms because I haven’t eaten them for a while.
  • I bought pumpkin because I saw a pumpkin bread recipe today in a blog, and I had been thinking about it since then.
  • I bought purple carrots because I had never seen them before, and they looked interesting to me. Are they carrots at all? They are probably parsnips, but I can’t really tell the difference between them. If you have any ideas, please enlighten me! Google doesn’t give any results for neither purple carrot nor purple parsnip.

So, when I got home with my three random ingredients, I decided to put the mushrooms away for a while because they didn’t look interesting to me near the pumpkin and purple carrots. They will be my dinner for today, though. In case you want to know, I’ll roast them in the oven with some olive oil, onions and ground thyme.

But, what about pumpkin and purple carrots? Well, I had planned what to do with the pumpkin earlier, when I saw the pumpkin bread. I was going to make some sweet pumpkin muffins. Then, I changed my mind and decided to make some pumpkin and feta cheese muffins. Why? Again, I don’t know, I wanted to make something different. But after making them, I remembered that I saw these muffins in 101 Cookbooks. Anyway, mine is different, but the idea is the same.

And purple carrots? It was pretty straightforward to me, because purple carrot is still a carrot (or parsnip, I don’t know), and carrots are meant to be in a carrot cake. So, I decided to make some purple carrot muffins!

So, what I basically did was to use my famous carrot cake recipe for base. I actually use this recipe for all my cakes and put the desired fruit/vegetable instead of carrots. It’s my ultimate cake base that I’m very proud of!

For pumpkin feta muffins, I excluded the sugar from the recipe and instead of 3 cups carrot, I put 3 cups boiled and mashed pumpkin. I also added about 100 gr (3.5 oz.) crumbled feta cheese and some salt to make the muffins savory. The rest of the recipe is the same, and the result was a nice breakfast cake.

For purple carrot muffins, I used my exact carrot cake recipe, and I really liked how purplish my muffins turned out! But my purple carrots were purple on the outside and white on the inside, so when peeling the carrots, I tried not to peel off all the purple areas, because purple muffins was exactly what I wanted to get.

Since purple carrots taste a little bitter than regular carrots, I suspected that the muffins may not have that unique “carrot cake smell”. But no, they actually did! It was a real carrot cake with a slight different taste that is unnoticeable. So, go ahead and do it, why not use different colors when there are different color options?

Here’s my morning snack for today:

By the way, I roasted the remaining sliced pumpkin and made a really simple pumpkin soup. The recipe is coming soon..

1 Comment

  1. June 23, 2014 at 4:00 am

    http://ljsgourmetkitchen.blogspot.com.au/2014/06/purple-carrot-sweet-potato-chips.html I roasted some yesterday with some sweet potato and had them for dinner with Chicken Snitzel instead of potato chips. They were delicious. I love purple carrots and they are SO good for you! I’m definitely trying your carrot cake recipes using up what I have left in the fridge! Thanks for sharing :-)

Post a Comment

Your email is never published nor shared. Required fields are marked *