Wednesday, August 4, 2010

Parsnip Currant Muffins

Parsnip Currant Muffins
Originally uploaded by kel h
I got some currants in my CSA share this week, and had some leftover parsnips I hadn't used used yet. Alton Brown did a show with different parsnip recipes, and I thought parsnip muffins would be a good place to try some currants.

taken from Alton Brown's Recipe

Nonstick spray
1 3/4c all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
3/4 c sugar
1/2 c brown sugar
4 meduim grated parsnips
1/2 c currants

Preheat oven to 375 and spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, currants 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 using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with sugar. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

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