Parsnip Muffins

Hannahlily made these healthy, delicious muffins. The Alton Brown recipe was from an newspaper article about how to get children to eat vegetables. Parsnip Muffins
1/2 c. sliced almonds
1 3/4 c. flour
1 t. baking powder
3/4 t. baking soda
1/2 t. nutmeg
1/2 t. salt
3 eggs
3/4 c. plain whole-milk yogurt
1/4 c. vegetable oil
1c. sugar
2 c. (10 oz.) packed grated parsnips
Place the almonds in a single layer in a pie pan & set in oven. Heat the oven to 375. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats.
Meanwhile spray a standard 12-cup muffin tin with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg & salt.
In a large bowl, whisk together the eggs, yogurt, vegetable oil & sugar. Add the flour mixture & parsnips, & fold with a spatula until all the flour is moistened. There will be some lumps.
Divide the mixture evenly among the muffin cups (one third per muffin). Sprinkle the top of each muffin with the toasted almonds. Bake for 20-25 minutes, rotating halfway through baking. Immediately remove from pans. Makes 12 regular size muffins.