Brunch

Alton Brown's Parsnip Muffins is for Breakfast, Snack.

Alton Brown's Parsnip Muffins takes several minutes to prepare.

Alton Brown's Parsnip Muffins takes several minutes to cook.

Alton Brown's Parsnip Muffins makes 16 servings.

The ingredients for Alton Brown's Parsnip Muffins are:

AP flour, baking powder, baking soda, nutmeg, kosher salt, eggs, yogurt, vegetable oil, sugar, parsnips

Here is how you make Alton Brown's Parsnip Muffins:

Heat the oven to 375 degrees F. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside. Grate 10 oz of parsnips and set aside.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. Bake for 20 to 25 minutes 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 16 muffins.Number of Servings: 16Recipe submitted by SparkPeople user JEANSONSUNDAY.

The nutritional information for Alton Brown's Parsnip Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 179.5

• Total Fat: 4.5 g
• Cholesterol: 34.7 mg
• Sodium: 167.9 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 1.2 g
• Protein: 3.3 g

The dietary needs meet for Alton Brown's Parsnip Muffins is Vegetarian