Parsnip Muffins

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Rated 5 stars out of 5
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  • Read 35 Reviews
Total Time:
1 hr 15 min
Prep
35 min
Inactive
15 min
Cook
25 min
Yield:
12 muffins
Level:
Easy
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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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Newest Ratings and Reviews

Read all 35 reviews

  • on April 25, 2013

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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.

    people found this review Helpful.
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  • on February 05, 2013

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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 :

    people found this review Helpful.
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  • on February 23, 2012

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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!

    people found this review Helpful.
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