Parsnip Muffins

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Absolutely brilliant! I know I put the parsnips in there but I could barely even tell they were there. Even my 15 month old enjoyed them. I'm considering using only 4-6oz of sugar next time.

Tweeks: I used half whole wheat flour and half AP. I used both fresh ground nutmeg and cinnamon. I used 4 oz of blueberry greek yogurt. I also used 1/2 tsp almond extract instead of sliced almonds.

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My family really enjoyed this recipe, even those who swore they didn't like parsnips. I made a couple changes due to what I had in my pantry:
all purpose flour to whole wheat flour (same measurements
vegetable oil to cinnamon applesauce (same measurements
whole milk yogurt to 1% Greek yogurt (same measurements
I'm sure the original recipe would be just as good, but like I said, I didn't feel like going to the grocery store :

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Best muffin recipe! So moist! All my kids and husband wanted seconds. Thank you for helping us try out a "new" vegetable in such a tasty way!

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Dream came true this morning. Alton's Parnsip Muffins are budget friendly. It allowed me to play with a new ingredient I'm not used of-the yogurt. It gave the muffins a soft texture however do not leave out the almonds. Trust the southern man's muffin recipe.

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I have to admit that I was a bit skeptical in making these muffins as it is definitely out of the box thinking! But, nonetheless, the flavor was delicate and well-balanced and I couldn't get over how moist they came out as well! However, in my opinion, I would agree that perhaps a little more texture would add an exciting element to an already delicious recipe.

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When everyone wants seconds immediately, you have a winner! These were moist, flavorful and different from muffins I have made in the past. Yum!

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I just made these for my 1 1/2 year-old twins and they love them! It's a great way to hide parsnips. I omitted the almonds on top, and used vanilla-flavored Greek yogurt because that's what I had around. I'd make them this same way again! I agree that the weight measurement thing was a bit annoying, but it still worked out.

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I gave it a 4 for a few reasons:
1 Though I know its his style (and yes, the 'right' way, its annoying that Alton provides measurements in weights. It makes it unapproachable to the lay cook and was a process for me to convert everything to a volumetric scale.
2 The base recipe is good, but I found it to be a little boring: no color or texture, though the flavor was great.
I modified to increase the nutritional content and to make it more exciting:
1 cup chopped nuts
non stick spray
1 cup AP flour
1 cup whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp freshly grated nutmeg
1/2 tsp kosher salt
2 whole eggs
3/4 c fat free greek yoghurt
1/4 c vegetable oil
1 c packed brown sugar
2.5 c grated parsnips
1/2 c dried cranberries
water as needed (the batter can get a little dry due to the thickness of the greek yoghurt

1. Combine drys
2. Mix wets
3. Add parsnips, nuts, cranberries
4. Add drys to wets, careful not to overmix
5. Bake @ 375 for 20-25 mins.

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Everyone in my house agreed that these had too much nutmeg in them. If I make these again they will use less nutmeg and a little cinnamon too. Otherwise they where good moist muffins.

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Oh, Alton. I usuall love most everything you do, but not so much this time. I had leftover parsnips and thought this was a great way to use them up in a way that everyone would like. First, ONLY use a nonstick muffin pan (otherwise it's a nightmare to get them out. Second, I wish I would've substituted cinnamon instead of the nutmeg, because if you're not a big fan of nutmeg in the first place, you won't like this recipe. I think cinnamon would've complimented the parsnips very well. The muffin recipe, as a base is very moist and good, I think I'll try subsituting carrots and cinnamon next time.