Parsnip Lemon Muffins

Serves: 5
Total Calories: 180
Yield: 12 muffins


2/3 cup peeled grated parsnip
1 cup hot water
2 tablespoons canola oil
3 tablespoons liquid sweetener
2 tablespoons lemon juice
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup amaranth flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt


Preheat the oven to 350°F.

Combine the parsnips, water, oil, liquid sweetener, lemon juice, and in a mixing bowl, and let set for 10 minutes.

Sift the dry ingredients into the liquid ingredients. Immediately spoon this batter into lightly oiled muffin tins because the addition of the dry ingredients causes the batter to fluff up. Bake for 20 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 180
Calories from Fat: 48

This Parsnip Lemon Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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