These muffins — which are perfect for breakfast, a snack or even dessert — will make your taste buds and digestion very happy.

Taking a note of inspiration from classic carrot cake, the goal with this recipe was to successfully incorporate shredded vegetables into a dessert. The process started a week prior to baking, when both the carrots and parsnips were peeled and grated on the largest shredding holes of a box grater.

Golden raisins add a touch of sweetness. They were a perfect addition, since they plumped up by sitting in the fermenting brine for a week.

The resulting muffins are delightful. The natural acid content in the fermented vegetable mixture also helped activate the baking powder to a further degree, allowing the muffins to achieve a better rise during the baking process. The resulting texture is light and fluffy, even with several cups of incorporated vegetables.

Each muffin contains an impressive one-quarter cup of fermented vegetables, which retain their texture well and are not at all mushy. The carrot, parsnip and raisin flavor is distinct, yet integrated.

Golden muffins and mini cakes dusted with powdered sugar and garnished with berries sit on wooden plates

Good to Know with Chef O:

Make sure to drain and squeeze out the fermented vegetable mixture well before making the muffin batter.
This muffin recipe comes together in one bowl, which means easy clean-up.
The batter could also be potentially used to create a layered cake. Just make sure to grease and line the cake pan with parchment paper, and to increase the cooking time to 30-40 minutes.
Utilize silicone molds to create fun shapes or smaller individual cakes.
These muffins are dairy-free. Two tablespoons of ground flax seeds can be substituted for the eggs to make the recipe completely plant-based.

Ingredients

For the fermented vegetables:

3 parsnips, peeled & shredded
3 carrots, peeled & shredded
1 cup golden raisins
1 tablespoon sea salt
2 tablespoons sugar
1/4 cup raw apple cider vinegar
Water, to cover

For the muffins:

2 eggs
4 cups fermented shredded carrot, parsnips & golden raisins
2 teaspoons ground cinnamon
Pinch of sea salt
2 teaspoons vanilla extract
3/4 cup canola oil (or oil of choice)
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder

To serve:

2 tablespoons powdered sugar
1 pint mixed berries

Directions

For the fermented vegetables:

In a large bowl, add shredded parsnips, carrots, golden raisins, sea salt and sugar.
Massage for a few minutes and fold in apple cider vinegar.
Allow the mixture to sit for 5 minutes.
Pack mixture and any liquid that was created during the massaging process into a sterilized, half-gallon glass jar.
Cover with water, until the level reaches the bottom of the top rim.
Weigh down produce with fermentation weight and fasten an airlock lid.
Ferment at room temperature for 5 to 7 days.
Transfer jar to refrigerator for extended storage.

For the muffins:

Preheat oven to 350º F.
Line muffin tin with liners and place on a baking tray.
Beat eggs into a medium bowl.
Squeeze out excess moisture out of the fermented vegetable mixture and add to egg mixture.
Fold in ground cinnamon, sea salt, vanilla extract, canola oil and sugar into the same bowl, until evenly combined.
Slowly stir in flour and baking powder until batter forms.
Scoop approximately 1/3 cup batter into each muffin liner.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.
Transfer to a cooling rack to cool.
Top with powdered sugar and mixed berries to serve.

More fermented recipes from Chef Olivia:

Olivia Roszkowski

Chef Olivia Roszkowski (@oliviathechef) is a native New Yorker who holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.