Grated parsnips add a nutritious boost to these moist and nutty muffins. It's the perfect way to trick your kids into eating their veggies. This recipe first appeared in Season 13 of Good Eats.Photo by Lynne Calamia
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 12 muffins
- 1 ounce sliced almonds
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3 large eggs
- 3/4 cup plain whole milk yogurt
- 1/4 cup vegetable oil
- 1 cup plus 1 tablespoon plus 2 teaspoons sugar
- 2 large parsnips, grated
Digital kitchen scale
Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375ºF. Bake the nuts until lightly toasted, approximately 3 minutes, while the oven heats. Meanwhile, grease a standard 12-cup muffin tin with nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in a large mixing bowl and whisk to combine. In a second bowl, whisk the eggs, yogurt, vegetable oil, and sugar until combined. Add the flour mixture and the parsnips to the wet mixture 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 until the muffins reach an internal temperature of 210ºF and are golden brown, 20 to 25 minutes, 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 rack and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.