Exotic Mango Chocolate Brownie Muffins (healthier)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

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 chocolate chips
• 6 tablespoons strong black tea
• 1 1/2 teaspoons turbinado sugar, for sprinkling on top (can use granulated sugar, too)

Recipe

• 1 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.
• 2 in a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
• 3 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.
• 4 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.
• 5 allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.