Parsnip Muffins
Try these sweet and earthy parsnip muffins next time you're craving the carrot counterpart.
Source: EatingWell Magazine, January/February 1997
Gallery
Ingredients
Directions
Tips
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
Nutrition Facts
Per Serving:
208 calories; protein 4.1g; carbohydrates 39.7g; dietary fiber 2.9g; sugars 19.5g; fat 3.9g; saturated fat 0.4g; cholesterol 15.5mg; vitamin a iu 33.5IU; vitamin c 3.3mg; folate 63mcg; calcium 36.5mg; iron 1.4mg; magnesium 21.8mg; potassium 190.8mg; sodium 268mg; thiamin 0.2mg.
Exchanges:
3 1/2 other carbohydrate, 1 fat