Parsnip Muffins

From EatingWell: January/February 1997 — Subscribe Now!

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

READER'S COMMENT:

"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...

1 dozen muffins

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

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

Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
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.
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.

Nutrition Bonus: Selenium (17% daily value).

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 other carbohydrate, 1 fat