MUFFINS

PARSNIP MUFFINS

These muffins from Alton Brown were the easy winner of our taste test. They could be made healthier by substituting white whole-wheat flour for the all-purpose and cutting back the sugar a bit.

• ½ cup sliced almonds

• Cooking spray

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• ½ teaspoon nutmeg

• ½ teaspoon kosher salt

• 3 eggs

• 3/4 cup plain whole-milk yogurt

• 1/4 cup vegetable oil

• 1 cup sugar

• 2 cups (10 ounces) packed grated parsnips

Place the almonds in a single layer in a pie pan and set in oven. Heat the oven to 375 degrees. Bake the nuts until lightly toasted, about 20 minutes, while the oven heats.

Meanwhile, spray a standard 12-cup muffin tin with cooking spray.

In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg and salt.

In a large bowl, whisk the eggs, yogurt, vegetable oil and sugar. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened. There will be some lumps.

Divide the mixture evenly among the muffin cups ( 1/3 cup per muffin). Sprinkle the top of each with toasted almonds. Bake 20 to 25 minutes, rotating halfway through baking. The muffins should be golden brown.

If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack. Cool for 15 minutes. Serve warm. Makes 12 muffins.

Source: Adapted from Alton Brown.

Per muffin: 250 calories (34 percent from fat), 9.7 g fat (1.4 g saturated, 5.3 g monounsaturated), 54.7 mg cholesterol, 5.5 g protein, 36.6 g carbohydrates, 2.3 g fiber, 242.9 mg sodium.

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