CONNECT facebook twitter pintrest instagram e-newsletter

Parsnip Sour Cream Muffins

From Lynne Wilson

Preheat the oven to 400ºF. Grease a muffin pan for 8 large or 12 medium muffins.


1 egg, beaten
½ cup sour cream
⅔ cup parsnip, cooked and puréed or well-mashed
2 Tbsp. butter or margarine, melted
⅓ cup milk
1½ cups flour
½ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
⅛ tsp. cloves
2 Tbsp. cinnamon sugar or plain sugar (optional)


Place the egg, sour cream, parsnip, butter and milk in a bowl and mix thoroughly. Sift the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves into a large mixing bowl. Stir the egg mixture into the dry ingredients. This is a very thick batter.

Spoon into the prepared pan. Sprinkle the tops of the muffins with cinnamon sugar or plain sugar. Bake at 400ºF for 20 to 25 minutes.

Serves 8-12 muffins