Parsnip Muffins

Recipe courtesy Alton Brown, 2009

Prep Time:

35 min

Inactive Prep Time:

15 min

Cook Time:

25 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 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

Directions

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.

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

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.

Print Page

Liza's CornBread

Cornbread

Albers yellow cornmeal ½ cup
1 ½ c flour
2/3 c sugar
1 tbsp baking powder
½ tsp salt
1 ¼ c milk
2 large eggs
1/3 c vegetable oil
3 tbsp melted butter

Mix dry ingredients. Add wet ingredients and blend. Pour into muffin tins or cast iron skillet with hot oil.


Print Page

Healthy Apple Muffins

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you're not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans

Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.

In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.

Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Pumpkin Muffins

Blueberry Muffins-Julie Sessions

½ cup butter 2 eggs
1 ½ cup sugar 3 cup Flour
3 tsp baking powder ½ tsp salt
Pinch baking soda 1 cup milk
1 tsp vanilla 2 cups blueberries.

Preheat oven to 400. Grease 2 muffin tins. Cream together butter, eggs & sugar. Reserve 3 Tbsp flour. In medium bowl, combine flour, baking powders & salt. Combine milk and vanilla. Alternately add milk / flour mixtures to creamed mixture. Place berries in large bowl with flour. Fold berries into batter. Fill molds 2/3 full. Sprinkle with brown sugar. Fill extra tin holes with water. Bake until muffins pull away for sides of an or are golden brown. About 15-20 minutes.