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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

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.

Tips & Notes

  • 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

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


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Recipe Categories

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