Prev Recipe Next Recipe

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Undercover Veggies I

Save Recipe Print

WATCH

Parsnip Muffins (02:56)

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

Yield:: 12 muffins

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Parsnip Muffins
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 muffins
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