• 1 1⁄2 cup (375 ml) all-purpose flour
• 1⁄2 cup (125 ml) rolled oats
• 1 tbsp (15 ml) baking powder
• 1⁄2 tsp (2 ml) salt
• 2 tbsp (30 ml) crystallized ginger (finely chopped)
• 1⁄2 cup (125 ml) raisins
• 1 egg
• 1 cup (250 ml) Ontario rutabaga or parsnip (medium, grated and peeled)
• 3⁄4 cups (188 ml) milk
• 1⁄2 cup (125 ml) Ontario honey
• 1⁄4 cup (63 ml) vegetable oil

Grease or spray muffin cups with nonstick vegetable cooking spray.
In large bowl, combine flour, rolled oats, baking powder and salt. Stir in ginger and raisins; set aside.
In medium bowl, lightly beat egg; stir in grated rutabaga or parsnip, milk, honey and oil until blended. Stir liquid ingredients into dry ingredients, stirring just until moistened. Spoon into muffins cups. Bake in 400ºF (200ºC) oven for 15 to 20 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight containers.