Parsnip Rosemary Muffins Recipes

PARSNIP MUFFINS

Parsnip Muffins image

Provided by Alton Brown

Time 1h15m

Yield 12 muffins

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 241, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 231 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 5 grams, Sugar 21 grams

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