Parsnip Muffins
- Level: Easy
- Total: 1 hr 15 min
- Prep: 35 min
- Inactive: 15 min
- Cook: 25 min
- Yield: 12 muffins
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 241
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 48 milligrams
- Sodium
- 231 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 21 grams
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.
My Private Notes
Show:
Good Eats
Episode:
Undercover Veggies I
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