Exotic Mango White Chocolate Brownie Muffins (Healthier)

Recipe by Lalaloula
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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