Parsnip Lemon Muffins

Great way to get anyone to eat their root vegetables. Wonderful lemony flavor in this easy to make muffin. We use a square muffin pan.

1/2 cup butter, softened
1 cup sugar
3 eggs
1 cup pureed cooked parsnips (1-1/2 cups uncooked cubed parsnips)
1 tsp vanilla
1/4 cup buttermilk
2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp finely grated lemon and orange rinds, mixed

1/2 cup icing sugar
1/4 cup lemon juice

Preheat oven to 375 degrees. Grease and flour a standard 12-cup muffin tin. Set aside.

Cream butter and granulated sugar until fluffy. Cream in eggs, one at a time. Stir in parsnips, vanilla and buttermilk.

Whisk together the dry ingredients (flour through salt) in large mixing bowl, and stir in lemon and orange rinds. Stir into butter mixture just until combined. Spoon into muffin cups making each cup almost full.

Bake until toothpick inserted into center of a muffin comes out clean, about 18-20 minutes. Place on rack. Using a wooden skewer, pierce deeply all over surface of muffins. Meanwhile, combine icing sugar and lemon juice and heat in microwave until boiling. Stir until sugar is completely dissolved. Brush evenly over very hot muffins. Let cool in pan for 10 minutes. Turn out and let cool on rack, glazed side up.

Recipe Summary:
Yield: 1 dozen
Prep Time: 30 minutes
Cook Time: 20 minutes

Other recipes by Two Sisters Inn-A Bed and Breakfast:
100 Birthday 10-carat Dip
Two Sisters Inn's Butterfly Pears
Berry Sage Fools With Thyme On Their Hands
Cheddar Shorties
Mosaic Multi-chocolate Mousse

Recipe Provided By:
Two Sisters Inn-A Bed and Breakfast
Manitou Springs, CO

Manitou Springs Bed and Breakfast Inns