Parsnip Muffins

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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.

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Alton, you rock. For those of us with really young kids, you may want to try omitting the almonds on top and add 1/2 t almond extract instead to great results. Buttermilk seems to work just fine if you're out of yogurt (as I was. Stirring in 1/4 c colored jimmies (with a few on top put it over the top for my kids. Hey, if it gets them to eat parsnips...

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I love this recipe!! The muffins taste great... and to @kaimo_11649663 , just weight measure it and then put it into a cup measure and write down how much of the ingredient you need by volume. The weight just makes it more accurate.