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20 minute dinner recipes

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Parsnip Muffins


From EatingWell:  January/February 1997

Try these sweet and earthy parsnip muffins next time you're craving the carrot counterpart.

1 dozen muffins | Active Time: 20 minutes | Total Time: 45 minutes



  1. Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in parsnips and currants (or raisins). Whisk egg whites, egg, apple butter, oil and vanilla in a smaller bowl. Stir into dry ingredients just until moistened.
  3. Spoon batter into prepared muffin cups; sprinkle muffin tops with nuts. Bake until tops spring back when lightly pressed, about 20 minutes.


Per muffin : 210 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 18 mg Cholesterol; 40 g Carbohydrates; 4 g Protein; 3 g Fiber; 268 mg Sodium; 194 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 other carbohydrate, 1 fat