Name: Parsnip Muffins Recipe
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup whole wheat flour; 1 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground mace; Pinch cinnamon; Pinch freshly grated nutmeg; 1/3 cup sugar; 1/3 cup dark brown sugar; 2 eggs; 1/3 cup buttermilk; 1/4 cup unsalted butter, browned over medium heat; 2 medium parsnips, peeled and roughly grated (2 cups grated); 1/4 cup dried cranberries

Servings: persons

1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground mace
Pinch cinnamon
Pinch freshly grated nutmeg
1/3 cup sugar
1/3 cup dark brown sugar
2 eggs
1/3 cup buttermilk
1/4 cup unsalted butter, browned over medium heat
2 medium parsnips, peeled and roughly grated (2 cups grated)
1/4 cup dried cranberries

1
Set a rack in middle of oven and preheat oven to 350u00b0F. In medium mixing bowl, whisk together flours, baking powder, baking soda, salt, and spices; set aside. In a separate bowl, whisk together sugars and eggs, then whisk in buttermilk and brown butter. Scrape wet mixture into dry mixture, dump in grated parsnips and cranberries and gently fold until thoroughly combined.
2
Divide batter evenly among 10 paper-lined cups in a 12 cup muffin pan. Bake 20-25 minutes, turning once, until a skewer inserted in middle of a muffin comes out clean. Allow to cool briefly before eating. Store leftover muffins in an airtight container in refrigerator for up to 3 days, reheating in oven or microwave.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Parsnip Muffins Recipe

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