Good Recipes from Friendly Eaters
Parsnip Muffins
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded parsnips, (4 medium)
1/2 cup currants, or raisins
2 large large egg whites
1 large egg
3/4 cup apple butter, or fruit puree fat replacement
2 tablespoons canola oil
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts, or pecans
Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in parsnips and currants (or raisins). Whisk egg whites, egg, apple butter, oil and vanilla in a smaller bowl. Stir into dry ingredients just until moistened.
Spoon batter into prepared muffin cups; sprinkle muffin tops with nuts. Bake until tops spring back when lightly pressed, about 20 minutes.
From EatingWell,Jan/Feb 1997.
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