Parsnip Walnut Muffins
Parsnip Walnut Muffins ~ parsnips are paler, sweeter cousins of the carrot, and these easy muffins are perfect for a fall breakfast or brunch.
Servings: 12
Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 3/4 cup buttermilk
- 1 1/2 tsp vanilla bean paste
- 1 cup all purpose flour
- 1 cup oat flour
- 1/2 cup packed brown sugar
- 1/2 tsp baking soda
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup grated parsnip, don't grate them too far in advance or they will brown
- 1/2 cup (heaping) chopped walnuts
Instructions
- Preheat oven to 400F.
- Whisk the wet ingredients together, set aside.
- Whisk together the dry ingredients, making sure to get the lumps out of the brown sugar.
- Add the wet to the dry, along with the parsnip and walnuts. Mix until just combined.
- Spray a muffin tin and fill with the cups with the batter. Bake for about 20-23 minutes, until a toothpick comes out without raw batter clinging to it.
- Cool slightly in the pan before removing the muffins to a cooling rack.
Nutrition
Serving: 1 muffin · Calories: 231 kcal · Carbohydrates: 28 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 3 g · Trans Fat: 0.04 g · Cholesterol: 29 mg · Sodium: 175 mg · Potassium: 255 mg · Fiber: 2 g · Sugar: 11 g · Vitamin A: 65 IU · Vitamin C: 2 mg · Calcium: 88 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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