Parsnip Muffins

Holy Crap, the weather in Seattle is gorgeous!!! I almost can't deal with it! It hasn't rained in almost a week, and it's bizarre. Of course, for five of those days I was inside a building, either working or rehearsing. Very much like how today, on my day off, I'm sitting inside, writing this and cooking a pizza. I've also done laundry, made some cards promoting my show, and rehearsed for an upcoming audition. Hurray for productivity!! 


Now for the muffins. I've been wanting to make Parsnip Muffins since I saw them on Alton Brown in high school. I'm not using his recipe, because it's just too much. Food Network recipes are always more work than they should be. But I got parsnips in my CSA and I decided it was time! So here they are, Parsnip Muffins for your enjoyment! 


Funny story: I don't know what parsnips taste like. Even after I made these muffins. All I know is that these are delicious! 


Parsnip Muffins 
from cakestudent.com

Ingredients: 

         1/4 cup sliced almonds

         2 cups all-purpose flour

         1 tsp baking powder

         3/4 tsp baking soda

         1/2 tsp grated nutmeg

         1/2 tsp kosher salt

         3 whole eggs

         3/4 cup plain yogurt

         1/4 cup vegetable oil

         1 cup sugar

         2 heaping cups of grated parsnip (1 very large parsnip)

Directions: 

1. Preheat oven to 375F. Toast the almonds (on a baking sheet or pie dish) in the oven while preheating (about 10 minutes).
2. Combine dry ingredients (flour, baking powder, baking soda, nutmeg, salt) in a mixing bowl and stir well.
3. In a separate large mixing bowl, whisk together the wet ingredients (eggs, yogurt, oil) and sugar.
4. Stir the flour mixture and the parsnips into the large wet ingredient bowl until combined, but do not over stir. Once combined, scoop the mixture by 1/3 cup into a greased muffin tin. Sprinkle your almonds on top.
5. Bake for about 20 minutes or until golden.
6. Cool on a cookie sheet. Store in an airtight container or freeze in individual ziploc baggies.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Notes: 

- I didn't use any sort of nuts. However, I did add dried cherries. Next time, I'm adding cocoa nibs! 

- I used one cup Whole Wheat Flour, and one cup All-purpose. I think this made the muffins a little dry. But they were healthier! 

- Next time, I'm going to add some powdered ginger for zing. These can be a little bland.

Enjoy!