This is kind of a three-part series of me making recipes with veggies I have never tried, prepared, or even handled before. So here’s to 2/3, so far so good!
This veggie is a parsnip. Parsnips are similar to carrots in their flavor and the way they look. They are best when harvested in cooler weather because the cold converts their starches into sugars, making them sweet and delicious. When buying parsnips, look for ones that are on the smaller side as larger parsnips can have a woody center that is difficult to work with.
These parsnip muffins taste very similar to zucchini bread, with a hint of carrot cake, so you know they’re gonna be good! They are lightly flavored with almond extract and cinnamon. Both really complement the flavor of the parsnips and allow it to take the center stage.
Serves: 12; Prep Time: 15; Cook Time: 20
- 2 cups flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 1/4 tsp almond extract
- 3/4 cup greek yogurt (this is 1 normal-sized, single-serving yogurt container. I use 2%)
- 1/4 cup canola oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 10 oz grated parsnip
- Preheat oven to 375 and line muffin tin with liners or spray with baking spray
- Mix together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Mix eggs, almond extract, yogurt, oil, and sugars until well combined.
- Fold dry ingredients and parsnips into wet ingredients until batter comes together, there should still be a few lumps as you don’t want to over mix.
- Fill liners 3/4 of the way full and bake for 20-25 min or until a toothpick comes out clean.
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