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Prep 15 mins
Cook 35 mins
These muffins are very easy to make and taste so good. They feature a bold mix of exotic flavours and come out dense and brownie like. There is a little twist to them, too. I usually make my own cake mix reducing both the amount of sugar and salt, so feel free to do that, too.
- In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
- In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
- Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
- Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
- Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
I liked the calorie count on this--very low cal for a brownie. The parsnips did help keep the brownie moist. I went ahead and iced mine with a chocolate icing that my mom taught me a long time ago. I don't really like naked brownies, even with the sugar dusting, it seemed the brownie needed a little more sweetness--for our tastes. Good use of ingredients. good luck in the contest.