Recipe: Parsnip Muffins

from foodnetwork.com

 

Parsnip 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

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.

Posted: to Recipes on Fri, Mar 9, 2012
Updated: Fri, Mar 9, 2012

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