Parsnip Muffins

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Inactive: 15 min
  • Cook: 25 min
  • Yield: 12 muffins
  • Nutrition Info
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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

  1. 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.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. 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.

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