Parsnip Rosemary Muffins
Ingredients
- Vegetable oil cooking spray
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- Coarse salt
- 1 cup plain low-fat yogurt
- 1/4 cup vegetable oil
- 2 large eggs, plus 2 large egg whites
- 1 cup grated parsnip (from 2 medium parsnips)
- 3/4 teaspoon chopped fresh rosemary
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