A quick fix to get your veggies for breakfast? Sign me up! These muffins are a delightful way to start your day… Or to enjoy as a midday snack! Light and fluffy, the parsnips and caraway lend an earthiness to these muffins, while the thyme keeps them bright and cheery. If you’re not a caraway fan, some ground fennel seed makes a nice substitute- or just leave them out. Serve them with some cream cheese or butter.

Parsnip Muffins with Thyme and Caraway

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground caraway
2 tablespoons fresh thyme leaves removed from stems or 1 tablespoon dried thyme
1/2 teaspoon kosher salt
3 large eggs
3/4 cup whole milk yogurt
1/4 cup canola or sunflower oil
1 cup sugar
3 medium parsnips, grated in a food processor (about 2 cups)

1. Preheat oven to 375°. Line a muffin tin with paper liners or spray with cooking oil.
2. In a mixing bowl, combine flour, baking powder, baking soda, caraway, thyme, and salt and whisk well.
3. In another mixing bowl, whisk eggs, yogurt, canola oil, and sugar until well combined.
4. Add parsnips and dry ingredients to the wet ingredients and mix well.
5. Ladle batter evenly into muffin tins. Bake for 25 minutes or until a toothpick comes out clean when poked in the center (always test a few muffins to be sure they have all cooked through).