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.
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- 1In 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.
- 2In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
- 3Using 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.
- 4Spoon 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.
- 5Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
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Nutritional Facts for Exotic Mango White Chocolate Brownie Muffins (Healthier)
Serving Size: 1 (1012 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 242.5
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 2.7 g
- Cholesterol 1.4 mg
- Sodium 360.9 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 2.4 g
- Sugars 21.9 g
- Protein 3.2 g
The following items or measurements are not included: