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Parsnip Morning Muffins

by Livestrong_Recipes  |  Feb 15, 2017

Parsnip Morning Muffins
  1. PREP
  2. 15 m
  • COOK
  • 25 m
  • TOTAL
  • 40 m

Our muffins showcase grated parsnip, which is closely related to carrots and parsley. It’s an excellent source of potassium, which reduces blood pressure, and soluble fiber, which aids with weight loss by helping you feel full longer.

INGREDIENTS

SERVES 9

  • 3 large whole egg
  • 1/2 cup Brown Sugar
  • 1 tbsp Honey
  • 3/4 cup Olive Oil, Extra Virgin
  • 1/4 tsp Vanilla extract
  • 2 cups Parsnips, raw
  • 1 medium granny smith apple
  • 1/4 cup raw beets
  • 1 cup Carrots
  • 2 cups Wheat flour, whole-grain
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 3/4 cup Dried Cranberries
  • 1/2 cup Walnuts

DIRECTIONS

1 Preheat oven to 350°F.
2 Lightly whisk eggs, sugar, honey, olive oil and vanilla.
3 Grate parsnip, apple, beet and carrot.
4 Combine egg mixture with grated fruit and vegetables.
5 Mix flour, baking soda, baking powder and salt.
6 Completely combine mixtures then gently fold in the dried cranberries and chopped walnuts.
7 Fill lined muffin tin and bake for 25 minutes or until an inserted toothpick comes out clean.
8 PC: Arthur Bovino