Dessert

Alton Brown's Parsnip Muffins is for Dessert.

Alton Brown's Parsnip Muffins takes 35 minutes to prepare.

Alton Brown's Parsnip Muffins takes 25 minutes to cook.

Alton Brown's Parsnip Muffins makes 12 servings.

The ingredients for Alton Brown's Parsnip Muffins are:

1 oz (24 whole kernels) Almonds, toasted
2 cup Flour, white
1 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Nutmeg, ground
1/2 tsp Salt
3 large Egg, fresh, whole, raw
3/4 cup Yogurt, plain, low fat
1/4 cup Canola Oil
1 1/4 cup Granulated Sugar
10 parsnip (9" long) Parsnips

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

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.Serving Size:?12 Muffins

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

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 331.9

• Total Fat: 7.8 g
• Cholesterol: 47.4 mg
• Sodium: 258.4 mg
• Total Carbs: 61.2 g
• Dietary Fiber: 5.7 g
• Protein: 6.8 g