Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, January/February 1997

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Recipe Summary test

total:
45 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat 12 muffin cups with cooking spray.

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  • 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.

Tips

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 Facts

208 calories; protein 4.1g; carbohydrates 39.7g; dietary fiber 2.9g; sugars 19.5g; fat 3.9g; saturated fat 0.4g; cholesterol 15.5mg; vitamin a iu 33.5IU; vitamin c 3.3mg; folate 63mcg; calcium 36.5mg; iron 1.4mg; magnesium 21.8mg; potassium 190.8mg; sodium 268mg; thiamin 0.2mg.

3 1/2 other carbohydrate, 1 fat

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