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.
From EatingWell: January/February 1997
Try these sweet and earthy parsnip muffins next time you're craving the carrot counterpart.
4 Reviews for Parsnip Muffins
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.
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!
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.