Mrs. Regueiro's Plate: Parsnip Muffins

Tuesday, June 23, 2009

Parsnip Muffins

You're probably asking yourself why would I mix a veggie & a muffin together? Because ALTON BROWN did, that's why! I recently saw this episode on Good Eats and knew I had to try it. This episode was hilarious because he was trying to convince his niece that she could eat vegetables and LIKE it! He convinced me and won me over! This really is a must-try recipe for you inquistive AB food geeks like me. ;-)

Parsnip Muffins
Adapted from Alton Brown - Recipe on Good Eats: Undercover Veggies 1

1-ounce sliced almonds
Nonstick spray
8 1/2 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
8 ounces sugar
10 ounces grated parsnips

1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

2.Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

3. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Review: Perfect and moist and the little kick of spice that you get from the parsnips is really sweet. I will be making these again! I had my muffin for breakfast with my coffee, and it was a perfect meal.
Pin It button on image hover