Life is full of surprises.
Like “Your position has been eliminated” and “Looks like your Jeep has bitten the dust.” (I didn’t say they were all good.)
We were surprised with both of those recently. But there are still good surprises to be had.
Like unexpected kudos when you know you’ve tried your hardest.
…and my toddler suddenly learning to use pronouns. Properly. “I need that cell phone, Mommy!”
…and a lovely spring-like day in the middle of February.
…and muffins made of parsnips. With glaze, even.
You will love them. I am sure of it.
Spiced Parsnip Muffins
- 1/2 cup King Arthur white whole wheat flour
- 1 cup King Arthur all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon grated ginger
- 1 1/4 sticks Organic Valley butter (unsalted), melted
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 tablespoons plain low-fat yogurt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup applesauce
- 1 1/2 cups grated parsnips (Use hand grater or food processor. I processed mine, then put them through the chopper to get really fine shreds, as seen in the photos above.)
- 1/4 cup milk (we use almond)
Yield: 12 muffins (although I went heavy on the parsnips and got a little extra to make 6 mini muffins, which my toddler stole off the counter throughout the day!)
Hungry for more recipes? Healthy is on the menu at HealthyChild.org.