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Parsnip Rosemary Muffins

                              Credit: 
                              Yunhee Kim

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 14

Ingredients

Ingredient Checklist

Vegetable oil cooking spray

1 cup all-purpose flour

3/4 cup whole-wheat flour

3/4 cup sugar

2 1/2 teaspoons baking powder

Coarse salt

1 cup plain low-fat yogurt

1/4 cup vegetable oil

2 large eggs, plus 2 large egg whites

1 cup grated parsnip (from 2 medium parsnips)

3/4 teaspoon chopped fresh rosemary

Gallery

Parsnip Rosemary Muffins

                              Credit: 
                              Yunhee Kim

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 14

Parsnip Rosemary Muffins

                              Credit: 
                              Yunhee Kim

Parsnip Rosemary Muffins

                              Credit: 
                              Yunhee Kim

Parsnip Rosemary Muffins

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 14

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 14

prep: 20 mins

total: 1 hr 25 mins

prep:

20 mins

total:

1 hr 25 mins

Yield: Makes 14

Makes 14

Ingredients

Ingredients

  • Vegetable oil cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • Coarse salt
  • 1 cup plain low-fat yogurt
  • 1/4 cup vegetable oil
  • 2 large eggs, plus 2 large egg whites
  • 1 cup grated parsnip (from 2 medium parsnips)
  • 3/4 teaspoon chopped fresh rosemary

Directions

Preheat oven to 350 degrees. Line 14 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.

Whisk together flours, sugar, bakingpowder, and 1/2 teaspoon salt in a large bowl. Whisk togetheryogurt, oil, eggs, and egg whites in amedium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnipand rosemary until combined.

Spoon batter into baking cups untileach is three-quarters full. Sprinkle each muffin witha pinch of coarse salt. Bake until atoothpick inserted into the center of eachcomes out clean, about 25 minutes.Transfer pans to wire racks, and let coolfor 10 minutes. Turn out muffinsonto racks, and let cool completely.

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Reviews

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Add Rating & Review

All Reviews for Parsnip Rosemary Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Parsnip Rosemary Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest