from Dishing Up The Dirt
1 cup all purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain full fat yogurt
1/4 cup walnut oil (or another neutral tasting vegetable oil)
1/2 cup honey
2 large eggs + 1 large egg white, lightly beaten
1 cup grated parsnips
1 1/2 teaspoons minced fresh thyme leaves
Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.
Whisk together the flours, baking powder and salt in a large bowl.
In another bowl combine the yogurt, oil, honey, eggs and egg white. Add the the dry ingredients into the bowl with the wet ingredients and mix until just combined. Fold in the parsnip and thyme. Divide the batter between the muffins cups and bake in the preheated oven until lightly browned and cooked through, about 20-23 minutes. Let the muffins cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.