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Parsnip Muffins

January/February 1997

Your rating: None Average: 4 (5 votes)

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



READER'S COMMENT:
"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. "
Parsnip Muffins Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

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.

Nutrition Bonus: Selenium (17% daily value).

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 other carbohydrate, 1 fat



More From EatingWell

Recipe Categories

Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
January/February 1997

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