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