Parsnip Muffins

Name: Parsnip Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 2 teaspoons baking powder; 0 teaspoons baking soda; 79 milliliters buttermilk; 1 pinch Pinch cinnamon; 79 milliliters dark brown sugar; 59 milliliters dried cranberries; 2 eggs; 1 teaspoons ground mace; 1 pinch Pinch freshly grated nutmeg; 473 milliliters medium parsnips, peeled and roughly grated grated); 0 teaspoons salt; 79 milliliters sugar; 59 milliliters unsalted butter, browned over medium heat; 118 milliliters whole wheat flour

Parsnip Muffins is a vegetarian morn meal. This recipe serves 10. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 209 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of all purpose flour, ground mace, cranberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Set a rack in middle of oven and preheat oven to 350°F. 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.

Ingredients you will need

Baking Soda

Cranberries

Buttermilk

Parsnip

Butter

Spices

Egg

Salt

Equipment you will use

Mixing Bowl

Whisk

Oven

Divide batter evenly among 10 paper-lined cups in a 12 cup muffin pan.

Equipment you will use

Muffin Tray

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.

Equipment you will use

Microwave