Parsnip Muffins

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 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.

Elizabeth Schneider
Source: EatingWell Magazine, January/February 1997

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Recipe Summary

total:
45 mins
Servings:
12
Nutrition Profile:
High Fiber
Dairy-Free
Vegetarian
Nutrition Info
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Ingredients

Directions

  • 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

Per Serving:
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.
Exchanges:

3 1/2 other carbohydrate, 1 fat
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Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
maureen
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
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