Pop these bite-size muffins in a basket along with other breads and crackers as an accompaniment to soup or as an appetizer spread with cream cheese.
Cooking Time: 12 to 14 minutes
- 2 cloves Ontario Garlic, minced
- 1 Ontario Onion, diced
- 1/4 cup (50 mL) Ontario Butter
- 1 cup (250 mL) grated peeled Ontario Parsnips, about 2 medium
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) cornmeal
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) each salt and dried thyme leaves
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) pepper
- 1/4 cup (50 mL) minced fresh Ontario Parsley
- 1/4 cup (50 mL) grated Parmesan cheese
- 1 cup (250 mL) Ontario Milk
- 1 Ontario Egg, lightly beaten
Grease mini-muffin pans or spray with baking spray.
In medium microwaveable bowl, combine garlic, onion and butter. Cover and microwave on High for 2 minutes to soften onion and melt butter. (Alternatively, in small skillet over medium heat, melt butter. Add onion and garlic and cook until softened, about 5 minutes.) Stir parsnips into mixture.
In large bowl, combine flour, cornmeal, sugar, baking powder, salt, thyme, baking soda, pepper, parsley and cheese; mix thoroughly.
In small bowl, lightly beat milk and egg together. Add to parsnip mixture, stirring to blend. Add parsnip mixture to dry ingredients, stirring just until moistened. Spoon batter into prepared mini-muffin pans. Bake in 375°F (190°C) for 10 to 12 minutes or until firm to the touch and toothpick inserted in centre comes out clean. Cool muffins on wire rack.
Can be made a day ahead, store in airtight container when cool. For longer storage, wrap well and freeze.
- Protein: 1 gram
- Fat: 2 grams
- Carbohydrate: 6 grams
- Calories: 46
- Fibre: 0 gram
- Sodium: 125 mg