Tuesday, November 19, 2013

Blendtec Recipe-Spiced Parsnip Muffins

Similar to carrots, parsnips have a great texture and flavor, and they pair perfectly with the spices in this recipe.


13   c
canola oil
1   c
unsweetened applesauce
34   c
brown sugar
2   tsp
vanilla extract
1   large
parsnip, peeled and quartered
14   tsp
112   tsp
baking soda
12   tsp
pumpkin pie spice
12   tsp
112   c
wheat bran
23   c
whole wheat flour
14   c
coconut flakes


Grease muffin tin; set aside.
Add oil, eggs, applesauce, sugar, vanilla, and parsnip to WildSide jar in order listed. Secure lid and press “Whole Juice.”
Add salt, baking soda, pumpkin pie spice, cardamom, wheat bran, flour, and coconut flakes to jar. Secure lid and press “Pulse” 3–5 times or until dry ingredients are barely incorporated; do not overblend. Allow batter to rest 5–10 minutes. 
Pour muffin batter into prepared muffin tin. Bake at 375°F for 18–20 minutes or until toothpick entered into center comes out clean.
Blendtec Recipe of the Week: Spiced Parsnip Muffins


  • Servings 16.0
  • Sodium 170 mg
  • Serving Size 1 muffin
  • Carbohydrates 18 g
  • Calories 130
  • Fiber 4 g
  • Fat 6 g
  • Sugar 9 g
  • Saturated Fat 1 g
  • Protein 3 g
  • Cholesterol 40 mg

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