Parsnip Pistachio Muffins

INGREDIENTS:

1/2 c. all purpose flour

1/2 c. coconut flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. ground nutmeg

1/2 tsp. salt

3 eggs

1/4 c. oil

1/2 c. vanilla yogurt

1/2c. sugar

1/2 c. brown sugar

2 medium parsnips, peeled & grated

1/2 c. dried cranberries

1/2 c. chopped pistachios

INSTRUCTIONS:

Preheat oven to 375 degrees.  Combine all dry ingredients.  Mix eggs and oil until well blended.  Add in both sugars and yogurt.  Then add dry ingredients and blend well.  Fold in grated parsnips and cranberries.  Line muffin tin with muffin cups or spray with nonstick spray.  Divide batter evenly among 12 muffin cups.  Sprinkle tops with chopped pistachios.  Bake 20 – 25 minutes until golden brown and a toothpick inserted into center comes out clean.

Parsnip Pistachio Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s