Are you having a hard time getting all your vegetable servings in one day? Did you receive some parsnips in your CSA box this week and are unsure how to make them delicious? One of my favorite chefs and television personalities, Alton Brown, has an answer for you. Why not serve up those parsnips in a delicious muffin.
* 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
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.
ombine 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.
Serve these muffins with your breakfast or brunch spread, pack them with your picnic, or deliver a batch to a good friend. Enjoy!