I'm A Muffin

I'm A Muffin, originally uploaded by angryparsnip.

Oh My Goodness I am a Muffin !

The Arizona Daily Star had a fun article about a Dad trying to get his
son to eat veggies . . . not hidden veggies in sauces but the son had
to see them and eat them. He called the Food Network Celebrity Chefs
to come up with vegetable-based recipes. The 5 year old would try
them all and declare a winner. His son love these muffins and kinda
hated all the other Food Network Stars offerings. . . oh dear !

This recipe came from Alton Brown, who I have met and is super
fabulous, I adore him and would marry him in a second if it wasn't for
Tim Gunn, Shin Hyun Joon and Kiichi Nakai but that is another fantasy ummmm
story. . . le sigh. . .

I haven't made these yet but I figure if any 5 year old boy eats and
likes them, I have to give them a try plus the added bonus points of this
being an Alton Brown recipe.
When I recover from what bug ? has been keeping me down these last few
months, I will whip up a batch and review them for you.

Just in case you are feeling adventurous here is the recipe.

Parsnip Muffins, Alton Brown

. 1/2 cup sliced almonds
. cooking spray
.1 3/4 cups all-purpose flour
.1 teaspoon baking powder
. 3/4 teaspoon baking soda
. 1/2 teaspoon nutmeg
. 1/2 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

Heat oven 375
Toast almonds in oven until lightly toasted 20 minutes while oven heats.

Spray 12 cup muffin tin with cooking spray.

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

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

Divide the mixture evenly among the muffin cups. Sprinkle the top of
each muffin with the toasted almonds.

Bake for 20 to 25 minutes, rotating halfway through baking.
The muffins should reach an internal temperature of 210 degrees and be
golden brown.

If needed, use a small knife to loosen the muffins and immediately
remove them from the tin to a cooling rack. Cool for 15 minutes. Serve
warm.
Store completely cooled muffins in an airtight container for up to
three days.

Don't you just love and recipe that says " there will be lumps "

tantalizing . . . parsnip
music . . . Measuring Cups . . . Andrew Bird