PARSNIP ROSEMARY MUFFINS

Parsnip Rosemary Muffins image

Provided by Martha Stewart

Time 1h25m

Yield Makes 14

Number Of Ingredients 11

Vegetable oil cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
2 1/2 teaspoons baking powder
Coarse salt
1 cup plain low-fat yogurt
1/4 cup vegetable oil
2 large eggs, plus 2 large egg whites
1 cup grated parsnip (from 2 medium parsnips)
3/4 teaspoon chopped fresh rosemary

Steps:

Preheat oven to 350 degrees. Line 14 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
Whisk together flours, sugar, bakingpowder, and 1/2 teaspoon salt in a large bowl. Whisk togetheryogurt, oil, eggs, and egg whites in amedium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnipand rosemary until combined.
Spoon batter into baking cups untileach is three-quarters full. Sprinkle each muffin witha pinch of coarse salt. Bake until atoothpick inserted into the center of eachcomes out clean, about 25 minutes.Transfer pans to wire racks, and let coolfor 10 minutes. Turn out muffinsonto racks, and let cool completely.

Nutrition Facts : Calories 143 g, Cholesterol 32 g, Fat 5 g, Fiber 1 g, Protein 4 g, Sodium 232 g