Parsnip Muffins

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Fresh grated parsnips add a nutritious boost and lend a lovely subtle earthy taste to these tasty tender muffins, made extra moist with full-fat Greek yogurt, raisins for the sweetness that complements the other ingredients perfectly, and topped with almonds for crunch. Enjoy for weekend mornings, breakfast on the go, or an afternoon snack when you crave something sweet.

 

Parsnip Muffins

adapted from Alton Brown

230 g All-purpose flour 1 tsp Baking powder 1/2 tsp Baking soda 3/4 tsp Freshly grated nutmeg 1 tbsp Orange zest 1/3 tsp Sea salt 3 Large eggs, at room-temperature 180 g Full fat Greek yoghurt 50 g Chicken schmaltz, melted 100 g Brown sugar 100 g Caster sugar 2 Large parsnips, peeled and finely grated 100 g Raisins 30 g Slivered almonds

1. Preheat the oven to 190C/375F. Line 8 jumbo muffin cups with paper cases (you can use a standard-size 12-hole muffin tin) or grease with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, orange zest and salt in a large mixing bowl and whisk to combine. In a second bowl, whisk the eggs, yoghurt, schamaltz, and sugars until combined. Add the flour mixture, the grated parsnips and raisions to the wet mixture and fold with a spatula until nearly combined with a few specks of flour remaining.
3. Divide the mixture evenly among the muffin cups and sprinkle the top of each muffin with the slivered almonds.
4. Bake for 25-28 minutes for the jumbo ones (22-24 minutes for the standard ones) until risen and a skewer inserted into the middle of a muffin comes out clean. Remove them from the tin to a rack and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com