Parsnip Muffins

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground mace
• Pinch cinnamon
• Pinch freshly grated nutmeg
• 1/3 cup sugar
• 1/3 cup dark brown sugar
• 2 eggs
• 1/3 cup buttermilk
• 1/4 cup unsalted butter, browned over medium heat
• 2 medium parsnips, peeled and roughly grated
• 1/4 cup dried cranberries

Directions

1. Place an oven rack in the center position, then heat the oven to 350 degrees F. In a medium bowl, whisk the flours with the baking powder, baking soda, salt, and spices, and put that aside.
2. In another bowl, whisk the sugars with the eggs. Add the buttermilk and browned butter, and whisk again until smooth.
3. Pour the wet ingredients into the dry ingredients, add the grated parsnips and cranberries, and fold gently until everything is fully mixed.
4. Spoon the batter evenly into 10 paper-lined wells of a 12 cup muffin pan. Bake for 20-25 minutes, rotating the pan once, until a skewer poked into the center of a muffin comes out clean.
5. Cool the muffins for a short time before eating. Refrigerate any extras in an airtight container for up to 3 days, and warm them in the oven or microwave.