Exotic Mango White Chocolate Brownie Muffins (Healthier)

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.

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 350  g parsnips, diced (2 2/3 c)
• 1 (18 ounce) box  chocolate cake mix (I make my own)
• 1⁄4 teaspoon allspice, ground
• 1⁄2 cup dried mango, chopped
• 1⁄2 cup white chocolate chips
• 6  tablespoons  strong black tea
• 1 1⁄2 teaspoons turbinado sugar, for sprinkling on top (can use granulated white sugar, too)

Directions

1. 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.
2. In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
3. 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.
4. 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.
5. Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.