Parsnip and Cardamom Muffins – Cindy's Garden Journal

Parsnips and Cardamom are a sweet match made in heaven – and the addition of tahini balances everything out.

1 2/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 cup plain whole milk yogurt
1/2 cup tahini
3 large eggs
3/4 cup sugar
2 or 3 large parsnips, grated (about 1 cup)

Preheat the oven to 375F. Grease 12 muffin tins.

Combine the flour, baking powder, baking soda, cardamom, and salt in a large bowl and whisk to combine.

In another bowl, combine the yogurt and tahini and mix until combined. It might be a little tough to stir. Once combined, add the eggs and sugar to the mix and stir.

Add the liquid ingredients to the dry ingredients and stir until just combined. Finally, add the grated parsnips to the mixture and stir until evenly distributed.

Equally distribute the mixture among the 12 muffin cups. You can add a little zazz by sprinkling some coarse sugar and sesame seeds on the top of each muffin – but it’s not necessary. Bake for 20 to 25 minutes, until a toothpick inserted into the top of a muffin comes out clean.

Appearing in this recipe:

All American Parsnips

March 20, 2021