Parsnip Muffins

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A winner! We love the moist texture and sweet, nutty, slightly vegetal flavor. I'll definitely make these again.

A word of warning: these muffins contain more protein and less fat than AB's regular muffin recipe (which we make every week in an ungreased nonstick muffin tin so they are extra sticky -- be sure to lube your muffin pan, even if you use muffin papers.

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my children went for them one after another. I used lemon yogurt instead of the plain, used less suger adn added fronzen blueberries and bought hazelnuts instead of almonds ( they were less expensive adn ilove hazelnuts! i think in future recieped i woudl keep to the amount of suger not less and jsut use 1/4 tsp cloves, i think my mother in law said too much cloves also, but darn younever guess what was in them, I love your show soo much. your absoletly the best on the food network.

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I was up late one night and watched Alton make these muffins. I don't like fixing breakfast for myself, except maybe a bowl of cold cereal, so I decided to try these muffins. They will be perfect for breakfast. They are moist and tasted really great. They have just the right amount of nutmeg in them altho I did not use fresh ground. They are so good I would serve them to guests for a desert after a really heavy meal.

Keep the goodies coming Alton! I love your humor on the "Good Eats" program!

Ann in Phoenix

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These were delicious, I loved 'em. I would've given them 5 stars, but my wife and kids aren't veggie people and did not wolf them down as advertised. Alton, what else have you got up your sleeve?

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My extremely picky 3 year old wolfed down one and asked for another! They are delicious and really easy. The hardest part is grating the parsnips. These will become a staple in my kitchen. Thanks Alton!