Parsnip Muffins

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Undercover Veggies I

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
25 min
Level:
Easy
Yield:
12 muffins

Times:

Prep: 35 min
Inactive Prep: 15 min
Cook: 25 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe Parsnip Muffins
Jon Grand Rapids, MI 11-05-2009
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Makes a great bread, too!
Rated: 5 stars out of 5

I didn't have a muffin tin, so I just made parsnip bread with this recipe, and it turned out great! All I had to do was... extend the baking time to 35-40 min. I also used greek yogurt because I was out of regular yogurt, but that didn't cause any trouble.Read more
recipe Parsnip Muffins
Shelly Palos Verdes Estates, CA 10-09-2009
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I love them, my family didn't
Rated: 4 stars out of 5

Fabulous flavor and I will make them again. I made this as a result of watching the show and was so excited to sneak some... veges into my 5 year old twins. My son liked them ok, but my daughter said no. Even my hubby didn't go for them. I don't know what their problems are because I love them. The fresh ground nutmeg does add alot of flavor and perhaps that was what turned off my husband. Perhaps I will make them with cinnamon instead next time. Thanks for the receipe Alton, and I love your show!!Read more
recipe Parsnip Muffins
Bob Lala Land, WI 08-18-2009
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Wonderful Flavor
Rated: 5 stars out of 5

The combination of parsnips and nutmeg is wonderful. There is just a hint of the parsnips. Very easy to make. Only two... stuck after spraying with pam w/ flour and they came out easily with a butter knife. I will not use paper cups when I make these again. Read more
recipe Parsnip Muffins
Aimee Redmond, WA 07-02-2009
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These are amazing
Rated: 5 stars out of 5

These are very sweet and nutty however I can taste a 'veg' taste in the muffins. Other than that these are the best muffins... I've ever made!Read more
recipe Parsnip Muffins
Krystal Yorba Linda, CA 06-23-2009
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Excellent
Rated: 5 stars out of 5

These are great muffins, you wouldn't even know that parsnips were in the muffin. Sweet & tasty and I love the golden topping... of almonds. I could eat the entire batch myself, too!Read more
recipe Parsnip Muffins
Kenyan Chico, CA 06-19-2009
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Delicious, and Nutritious!
Rated: 5 stars out of 5

When I saw this recipe on the show, I knew I'd have to try it! My husband is picky about his vegetables and he loves breads,... so I figured he'd be pleased with this compromise. The recipe was very easy to follow. I used my food processor with the grater insert to grate the parsnips, which literally took about 5 seconds. I noticed others mentioning that grating the parsnips was the hardest part, so this is a great solution. I also used the food processor to dice up the whole almonds I already had in my pantry. I did not use paper muffin cups, and I sprayed the muffin pan thoroughly because of previous ratings about the muffins being difficult to remove. The muffins were still difficult to remove, so lots and lots of spray is necessary. The taste is fabulous--there's a bit of a spicy kick that adds interest. I'd definitely recommend this recipe to friends and family!Read more