Parsnip Muffins

http://www.eatingwell.com/recipes/parsnip_muffins.html

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

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups shredded parsnips, (4 medium)
• 1/2 cup currants, or raisins
• 2 large large egg whites
• 1 large egg
• 3/4 cup apple butter, or fruit puree fat replacement
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• 2 tablespoons finely chopped walnuts, or pecans

Preparation

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.

Nutrition

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