February 11, 2012
Martha Stewart Living Parsnip-Rosemary Muffins
This recipe has 10 ingredients. It takes 1 hour and 25 minutes and makes 14 muffins. I had no problems finding any of the ingredients at my local grocery store. I used whole milk Greek yogurt instead of the plain low-fat yogurt suggested by the recipe. I already had the Greek yogurt in my fridge (I eat it every morning) and I didn't want to spent money on additional yogurt that wasn't needed. I peeled my parsnips before grating them into the recipe. The recipe didn't recommend this step, but I prefer root vegetables grated. I followed the remainder of the recipe as written.
I liked the unusual flavor of these muffins. They made a great dinner side for the meat dish that I prepared alongside and had a delicious flavor from the fresh chopped rosemary. My two sons ate numerous muffins without realizing that they weren't the usual sweet muffins that they normally eat. Overall, a nice combination of flavors that would go well with a variety of main dishes.
For the recipe go to Parsnip-Rosemary Muffins.