Parsnip Muffins

If carrots can be used in muffins, then so can parsnips!  When you’re tired of roasting them, shred some up and make these delicious muffins. This recipe is from Good Eats

• 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 6-10 minutes, be careful not to burn, while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside, or use papers.

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.

Makes 12 muffins