Monday, June 22, 2009

Weekly Menu 6/22 - 6/27 and Parsnip Muffins

A week or so ago we were watching Good Eats & it was all about using parsnips in recipes kids would like. Now we love parsnips, roasted, mashed and in soups & stews, but I was really intrigued by the idea of using them in muffins.
Parsnip Muffins
Actually, it was almost like an "Ah ha" moment, of course parsnips would be good in a muffin, just like carrots are, especially overwintered parsnips. Apparently, overwintering parsnips increases the natural sugars in parsnips making them perfect for this type of application. Since we had friends in town it seemed like the perfect time to make muffins. They were a big hit even with the Englishman who doesn't like parsnips (or vegetables for that matter).

I made a few changes to this recipe. It originally called for whole milk yogurt, I used non-fat because its what I had & it seemed to work just fine. I changed the seasoning a little too since I thought this recipe would only be improved by the addition of cinnamon. I halved the initial called for amount of nutmeg. The flavor & texture of this muffin are great though I'd add more cinnamon next time & have marked that in the recipe. Now I'm wondering what a parsnip cake would be like.

Parsnip Muffins
(adapted from Alton Brown)

1 oz sliced almonds
8 1/2 oz all-purpose flour
1 t baking powder
3/4 t baking soda
1/4 t grated nutmeg
1/4 - 1/2 t ground cinnamon
1/2 t kosher salt
3 eggs
3/4 c plain non-fat yogurt
1/4 c olive oil
8 oz sugar
10 oz grated parsnips ( about 3 parsnips)

Heat the oven to 375 F. Place the almonds in a single layer on a baking sheet & allow to toast while the oven is heating. Keep & eye to not let them burn.

Spray 12 muffin tins with a non-stick spray or use paper liners.

Combine the flour, baking powder, baking soda, nutmeg, cinnamon & salt together. Mix well.

In a large bowl whisk the eggs yogurt, olive oil & sugar together. Add the flour & parsnips & fold until just blended. Do not over mix. Divide among the muffin tins, they will be quite full. Sprinkle the toasted almonds on top. Bake for 20 - 25 minutes until golden brown. Remove to a rack & allow to cool.

Makes 12 muffins

On to Menu Planning Monday...

Chicken Salad

Lamb Lettuce Wraps

Radish Tortilla - This is a real experiment, hope it works out

Spinach Tart

Barbecued Chicken with Garlic Scape Pesto

Saturday we're kind of playing by ear as we aren't sure if we have guests or not yet.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

8 comments:

Maria said...

I've never baked with parsnips. The muffins look fantastic, I better give them a try!

Beth said...

Sounds intriguing!!

KariH said...

I was searching Epicurious for parsnip recipes and came across parsnip cake (rather than carrot cake, naturally). An aha moment for me. It had ginger too. The deliciousness of carrot cake with a little kick! These muffins look great!

Lori said...

I am so with you about the addition of cinnamon! These sound really good.

Lori said...

I kind of had a "no way!" reaction when I read the title. However, now I see how they could work. I've only had roasted parsnips before so not much experience. They look wonderful.

Deborah said...

I would have never thought to put parsnips in muffins!

shopgirl said...

My sister-in-law has been hiding veg. in my brother's food for months now.

And the Englishman would like the muffins at home now too.

Foodycat said...

What a great idea! of course you are right - if it works with carrots hell yes it will work with parsnips!

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