Recipe: Parsnip Muffins
- 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
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.
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