Exotic Mango White Chocolate Brownie Muffins (Healthier)

Name: Exotic Mango White Chocolate Brownie Muffins (Healthier)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 muffins
Ingredients: 350 g parsnips, diced (2 2/3 c); 1 (18 ounce) box chocolate cake mix (I make my own); 1/4 teaspoon allspice, ground; 1/2 cup dried mango, chopped; 1/2 cup white chocolate chips; 6 tablespoons strong black tea; 1 1/2 teaspoons turbinado sugar, for sprinkling on top (can use granulated white sugar, too)

Submitted by Lalaloula

"These muffins are very easy to make and taste so good. They feature a bold mix of exotic flavours and come out dense and brownie like. There is a little twist to them, too. I usually make my own cake mix reducing both the amount of sugar and salt, so feel free to do that, too."

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Ready In:: 50mins
Ingredients:: 7
Yields:: 12 muffins

ingredients

350 g parsnips, diced (2 2/3 c)
1 (18 ounce) box chocolate cake mix (I make my own)
¹⁄₄ teaspoon allspice, ground
¹⁄₂ cup dried mango, chopped
¹⁄₂ cup white chocolate chips
6 tablespoons strong black tea
1 ¹⁄₂ teaspoons turbinado sugar, for sprinkling on top (can use granulated white sugar, too)

directions

In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

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Reviews

I liked the calorie count on this--very low cal for a brownie. The parsnips did help keep the brownie moist. I went ahead and iced mine with a chocolate icing that my mom taught me a long time ago. I don't really like naked brownies, even with the sugar dusting, it seemed the brownie needed a little more sweetness--for our tastes. Good use of ingredients. good luck in the contest.

pamela t.