Weelicious - parsnip muffins

muffins:
1 c all purpose flour
1/2 c whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp grnd nutmeg
1/2 tsp grnd cinnamon
1 lrg eggs
1/2 c packed brown sugar
1/2 c plain greek yogurt
1/4 c vegetable oil
2 tsp vanilla extract
2 parsnips, peeled & grated (about 1 cup)

cream cheese filling:
8 oz package cream cheese, softened
1 tsp vanilla extract
3 tblsp packed brown sugar

1. preheat oven to 375, grease muffin cups
2. combine the flours, baking powder, baking soda, salt, nutmeg & cinnamon in large bowl. Wisk to combine
3. in a seperate bowl, wisk eggs. add brown sugar, yogurt, oil & vanilla. stir to combine
4. stir grated parsnips into flour mixture to coat
5. add dry ingredients to the wet & stir until just combined
6. to make cream cheese filling, place all ingredients in bowl & whisk until smooth ( a few lumps is okay)
7. fill each muffin tin 1/3 of the way with batter, top w/1 tblsp filling. drop another tblsp batter, then top with additional tblsp of filling
8. bake for 20-25 minutes until golden
9 cool & serve.
these keep for 1 day covered on counter or 4 days in fridge

Serving Size: makes 12muffins