| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 35 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 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
Instructions
- 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.
Nutrition Facts
| Calories | 241 |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 48 milligrams |
| Sodium | 231 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 2 grams |
| Protein | 5 grams |
| Sugar | 21 grams |
Reviews
Amazing muffins. Moist and not too sweet. I substituted sweet potatoes, apple pie spice and pecans. They were easy to make but disappeared quickly!
This is really good. It’s more savory than sweet. I will definitely make this again.
Moist and tasty
With 4 teaspoons of sugar added to each muffin, how can this recipe be tagged “healthy”?
These are amazing! My 2 year old girls loved these for breakfast. I also made a second batch and modified the recipe and used beets (parsnips), 1/3 cup of cocoa powder, square semi sweet chocolate morsels (almonds) on top and vanilla extract. I will be using carrots for the next batch.
I have determined that I am not a nutmeg person. I think I’d like these better with cinnamon. Personal preference aside, these were nice and moist, and the toasted almonds are a really nice foil for the sweetness of the muffin. Be aware that if your grocery store only has the wax covered parsnips, prep time will be longer than indicated, and the parsnips take a while to shred even without the time it takes to soften the wax in warm water and scrape it off. If you end up with extra batter after filling 12 muffin cups, don’t overfill them like I did. Bake the rest in another muffin tin or baking dish or you will have a difficult time running the knife or offset spatula around them to loosen them.
I’ve made these muffins several times now, and they always disappear quickly! Due to food sensitivities, I’ve always used gluten free flour and dairy free yogurt and they still turn out perfectly delicious. Definitely a family favorite!
I being making this muffins for years. Every time that I wants to bake something different and delicious, I reach for this recipe. I bake like a cake to impress, everyone who had try it said is delicious.
I made mine:2 Parsnips peeled & shredded,1/2C.Dried Cranberries,1/2C.Salted crushed Pistachios,1 egg,2 tsp.Vanilla,1/4C.each Veg.Oil,water,Brown Sugar & Reg.Sugar,1tsp.Double Acting Baking Powder,1/4 tsp.Baking Soda,1/8 tsp.Salt & 1C.All Purpose Flour.Mix all 2gether fill 18 Baking tin cups sprayed w/butter spray Bake 350 for 20 Min.
Delicious! I would make them again, but cut back on the sugar. These are going to be a regular in my house. I especially loved the almond topping.