Parsnip Muffins

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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.

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These muffins are tasty but not something that I'd make again. Using weights for some of the ingredients instead of cup measurements was extremely annoying and time consuming. Very few people at the two gatherings for which I made the muffins were willing to try them, so they went to waste. Un-iced muffins have the best parsnip flavor. If you ice them with Nutella, as someone else suggested, even a thin layer of Nutella seems to cancel out the parsnip flavor and makes the muffins taste salty. I also iced a few with just a few stripes of Wilton cake decorating icing. These were the best. Might be fun to add some golden raisins to the batter.

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Muffins are tasty with a good moisture and the flavor is refreshing. Next batch we might drop down to 8 oz and add in 2 oz of golden raisins and a dash of saigon cinnamon with the nutmeg.

10 oz is roughly 4 2" diameter (at the top parsnips

Watch your almonds carefully. We burnt our first attempt in 8 or so minutes, trust your nose rather than the suggested time.

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I'm thinking because I bought parsnips in summer and they are a winter veggie is why my muffins didn't turn out as well as I expected. Who knows where these bad boys came from.

The consistency was fantastic, I wish I'd known about the whole just getting the flour moist thing. Mmmmm, they were nice and spongy, not tough at all.

However, I could taste the parsnips... a lot. More than I was expecting at least. I'm suspecting perhaps they aren't as sweet as they could be. But the muffins are still very good. I just don't know for sure if I can get my boyfriend (he LOATHES "produce" to eat them. Great recipe though Alton, you prevail again!

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I decided to make these muffins when I wanted to experiment with different vegetables that I usually don't eat. My mom turned her nose up when I said I was making parsnip muffins, but once I brought them out of the oven, she changed her mind. These muffins are light, spongy, and absolutely delicious. I would have never known there were parsnips in them if I didn't make them myself.

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We have picky vegetable eaters so we made these. They are so good and you can't even tell they have parsnips in them! The picky eater says 5 stars!

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I substituted sour cream for the plain yogurt since I forgot to buy it and was snowed in. It was a 1 to 1 substitute. I also used walnuts and mixed them in the batter rather than putting on top. I also made it in a 9x5 loaf pan. I lowered the oven temperature to 350 degrees so the outside wouldn't cook too much faster than the inside. It was great how the recipe gave the internal temperature to bake it to. I'm going to keep that in mind when baking other nut breads like this. the consistence was perfect. Moist and delicious.

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I really didn't expect these muffins to taste so delicious. I had some leftover parsnips from another recipe that I needed to use up and the result couldn't have been better! I used whole-wheat flour and substituted ground flaxseed for the eggs (following the package directions. They came out so moist and delicious! And the almond topping gives them a fancy bakery look.

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I like these and would make them again. My 2-year old will eat them as well. The parsnips from my CSA are super sweet, so that helps a lot. I was able to substitute 1 c. of whole wheat flour with no problem. Also, this recipe calls for A LOT of sugar; I cut it down to 1 c. and they are plenty sweet. It's a huge recipe, so if you aren't sure about it, I would cut it in half.