If carrots can be used in muffins, then so can parsnips!  When you’re tired of roasting them, shred some up and make these delicious muffins. This recipe is from Good Eats

• 1-ounce sliced almonds
• Nonstick spray
• 8 1/2 ounces all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3 whole eggs
• 3/4 cup plain whole milk yogurt
• 1/4 cup vegetable oil
• 8 ounces sugar
• 10 ounces grated parsnips

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 6-10 minutes, be careful not to burn, while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside, or use papers.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.

Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds.

Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking.

If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Makes 12 muffins

Here’s a cake you can serve for the holidays and feel good about it, as it’s full of fruits and veggies. And don’t be nervous about the amount as they all blend in and bake nicely. The recipe calls for a 9 x 9 pan; I have an 8 x 8 and a 10 x 10 so used the larger. The cake came out a little short so I would recommend using a 9 x 9. The recipe is from Edible, A Celebration of Local Foods.

• 2 large carrots, finely shredded or grated
• 1 large parsnip, finely shredded or grated
• 1 medium zucchini, finely shredded or grated
• 1 tart apple, peeled, cored, and finely shredded or grated
• 1 1/4  cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup grapeseed oil, or another neutral-flavored oil
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts, optional

Cider-Cinnamon Frosting

• 2 tablespoons unsalted butter, softened
• 3/4 cup cream cheese, room temperature
• 2 teaspoons apple cider
• 1 cup powered sugar, plus more if needed
• Pinch of ground cinnamon, plus more if needed, and 1/4 teaspoon for garnish
• 1/4 cup chopped pecans or walnuts, optional

For the cake:  Preheat the oven to 350 degrees. Grease a 9 x 9 inch square baking pan. Line the bottom of the pan with parchment paper; set aside.

In a medium bowl, toss together the carrots, parsnips, zucchini, and apple; set aside.

In another medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and ginger; set aside.

In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy. Add the oil and vanilla, and whisk until blended. Add the flour mixture to the sugar mixture and stir using a rubber spatula until just combined. Add the shredded vegetables, apple and the nuts, if using, and stir until they are completely coated with the batter. Spread the batter evenly into the prepared pan.

Bake on the middle oven rack until the cake is uniformly brown and quite firm when lightly touched in the center, and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a rack for 15 minutes, then invert onto another cooling rack. Peel off the parchment paper and invert back onto a rack to continue cooling for at least 1 hour.

For the cider-cinnamon frosting:  In a small bowl, add the butter, cream cheese and apple cider. Using a hand mixer (or paddle on a stand mixer) whip together on medium speed until very smooth, about 3 minutes. At low speed, slowly add the powdered sugar and cinnamon and beat until blended. Taste the frosting and add more powered sugar or cinnamon as needed.

Spread the frosting evenly over the top of the cake, and on the sides if desired. Sprinkle lightly with cinnamon and nuts, if using. Cover the cake in plastic wrap and refrigerate for at least 1 hour (poke several toothpicks in the cake to keep the plastic wrap from sticking). Serve chilled. Store in a covered container in the refrigerator.

Serves 16