Parsnip, Pear, and Rosemary Muffins Recipe | James Beard Foundation

Name: Parsnip, Pear, and Rosemary Muffins Recipe | James Beard Foundation
Ingredients: 8 tablespoons (1 stick) butter, melted; plus more, softened, for greasing muffin tin; 1 1/2 cups unbleached all-purpose flour; 1/3 cup sugar; 2 teaspoons baking powder; 1 teaspoon fine sea salt; 1 cup milk; 2 large eggs; 1 pear, peeled, quartered, cored, and grated (about 2/3 cup); 1 cup peeled, grated parsnip (about 1 medium); 1 1/2 teaspoons finely chopped rosemary leaves

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Elevate your morning with light, moist parsnip and pear muffins infused with rosemary. Perfect for on-the-go or a coffee break treat.

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Ingredients

8 tablespoons (1 stick) butter, melted; plus more, softened, for greasing muffin tin
1 1/2 cups unbleached all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup milk
2 large eggs
1 pear, peeled, quartered, cored, and grated (about 2/3 cup)
1 cup peeled, grated parsnip (about 1 medium)
1 1/2 teaspoons finely chopped rosemary leaves