I really like Parsnips. This is a different use.
The idea of brown butter intrigued me too.
As a blind person one would have to use smell and a thicker texture to
know when butter achieves a brown color.

Renee says   about these muffins:
The lovely color of gold brightens the world around us. Countless
pieces of jewelry are made with  the precious metal. Hair is colored in
its various hues. Walls are painted with it to give a  comforting glow
to a room. A setting sun is nature’s brilliant display of the color. It
also  appears in food and many times with baked goods. It was my
inspiration for making Golden Morning  Glory Muffins.
These muffins are a twist to the usual. Typical morning glory muffins
are made with carrots and  raisins. I used parsnips which I prefer over
carrots. Golden raisins were an easy swap. However,  the best part
comes from golden brown butter. Oh yes! What a way to take these up a
notch. I  started using it instead of oil to give an extra flavor boost.

from: Magnolia Days,
Golden Morning Glory Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Renee
1 cup unsalted butter 2 sticks
1/2 cup golden raisins
2 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated parsnips
1 large tart apple grated
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts
1/3 cup sunflower seeds
3 large eggs
2 teaspoons vanilla extract
1. Preheat oven to 375 degrees F.
2. Lightly grease a 12-cup muffin pan.
3. In a small skillet (stainless steel recommended), melt butter over
medium heat. Continue to cook  until it turns light amber in color.
Watch carefully and do not burn.
Pour browned butter through a  fine mesh sieve into a measuring cup
until you have 2/3 cup. Save and use any extra brown butter  for
another purpose. Cool brown butter to room temperature.
Pour enough hot water to cover the raisins in a small bowl and allow to
soak while preparing batter.
Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt in
a large bowl.
Add the parsnips, apple, coconut, walnuts, and sunflower seeds. Stir to
Whisk together the eggs, brown butter, and vanilla in a separate bowl.
Add the liquid ingredients to the large bowl and stir until evenly
combined and moistened.
Drain the raisins and stir them in the batter.
Divide batter evenly among muffin cups.
Bake for 20 to 25 minutes, until golden brown and a toothpick or cake
tester inserted in the center  comes out clean.
Cool muffins in the pan on a rack for 5 minutes. Turn out the muffins
and cool completely on a rack.
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