Ingredients
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
- 2 eggs
- 1/3 cup honey
- 1 stick unsalted butter, melted
- 1 pear, cored and grated, about 2/3 cup
- 1 large parsnip, grated, about 1 cup
- 1-1/2 teaspoons chopped rosemary leaves
Directions
- Heat the oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In another medium-sized bowl, whisk together the milk, eggs, and honey.
- Add the dry ingredients to the wet ingredients.
- Stir in the melted butter, pear, parsnip, and rosemary.
- Divide the batter between the muffin cups and bake until the tops are lightly browned and a toothpick comes out clean, 20 to 23 minutes.
- Follow these links for more ideas about cooking with parsnips and pears:
- Spiced Pear Compote Recipe
- Roasted Leek and Parsnip Soup with Smoky Seed Clusters
- Winter Gathering: Parsnips and Pears