Parsnip Muffins

Parsnip Muffins

4 Reviews
From: EatingWell Magazine, January/February 1997

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 208 calories; 4 g fat(0 g sat); 3 g fiber; 40 g carbohydrates; 4 g protein; 63 mcg folate; 16 mg cholesterol; 20 g sugars; 34 IU vitamin A; 3 mg vitamin C; 36 mg calcium; 1 mg iron; 268 mg sodium; 191 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 3 1/2 other carbohydrate, 1 fat

Reviews 4

April 05, 2010
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By: maureen
Substituted 3/4 cup unsalted butter for the applebutter and the oil, placed a toasted pecan on top of each muffin, and baked at 350F for 20min. Moist and tender - great texture. I agree that you can get away with less sugar.
February 03, 2010
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By: EatingWell User
I just made these and they were moist, light, tender, and wonderful! I made a few minor changes, due to what was in my pantry: -- carrots instead of the parsnips -- 1/4 cup all natural (no sugar added) applesauce and 1/2 cup of apple butter (instead of 3/4 cup apple butter) -- 1 TBL dark rum (instead of 1 TBL vanilla) -- 1 tsp cinnamon and 1/2 tsp each of ginger, allspice, nutmeg, and cloves (instead of 1 TBL cinnamon) -- currants instead of raisins -- toasted pecans instead of walnuts The moisture in the batter may vary due to the moisture content/packing density of your carrots, as well as the currants/raisins and flour. You can wait until all of the ingredients have been mixed, and then add 1-2 TBL more of the apple butter if the batter seems dry.
January 31, 2010
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By: EatingWell User
These were great but I agree w/ adding more apple butter or oil or some form of moisture. Happy to have my son eating parsnips b/c they are very tasty. He just wouldn't give them a try before this recipe. Thanks, Eating Well!
October 21, 2009
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By: EatingWell User
These are pretty tasty. you could use carrots rather than parsnips. I did find that I needed more applebutter than called for since the batter was a bit dry. Be sure to fully bake them. They are suprisingly light and you can get away with less sugar.