Alton Brown's Parsnip Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 179.5
- Total Fat: 4.5 g
- Cholesterol: 34.7 mg
- Sodium: 167.9 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
View full nutritional breakdown of Alton Brown's Parsnip Muffins calories by ingredient
Introduction
A great way to sneak kids their veggies! A great way to sneak kids their veggies!Number of Servings: 16
Ingredients
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AP flour, baking powder, baking soda, nutmeg, kosher salt, eggs, yogurt, vegetable oil, sugar, parsnips
Directions
Heat the oven to 375 degrees F. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside. Grate 10 oz of parsnips 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. Bake for 20 to 25 minutes 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.
Makes 16 muffins.
Number of Servings: 16
Recipe submitted by SparkPeople user JEANSONSUNDAY.
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. Bake for 20 to 25 minutes 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.
Makes 16 muffins.
Number of Servings: 16
Recipe submitted by SparkPeople user JEANSONSUNDAY.