Ingredients
- 1-ounce sliced almonds
- Nonstick spray
- 8 1/2 ounces all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3 whole eggs
- 3/4 cup plain whole milk yogurt
- 1/4 cup vegetable oil
- 8 ounces sugar
- 10 ounces grated parsnips
Directions
Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.



















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By sicmonislands
Conway, AR
on January 23, 2012
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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.
By Mamaheartsbaking
Lewis Center, OH
on January 17, 2012
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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!
By OscarMS
on January 07, 2012
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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.
Read all 31 reviews