Parsnip-Orange Muffins with Almonds

Peel and finely grate the parsnips. Squeeze in a cloth to get rid of excess moisture. Toast the almonds in a dry skillet, cool slightly and cut into slivers. Rinse the orange in hot water and pat dry. Finely zest the orange and squeeze out the juice. Mix the orange zest and juice with the sour cream. Sift the flour and the baking powder together.

Preheat the oven to 180°C (approximately 350°F). Grease a muffin tin with butter or line with paper baking cups. Melt the butter in a bowl and mix with the maple syrup and a pinch of salt until frothy. Gradually add the eggs and stir to combine. Then add the flour mixture alternately with the sour cream mixture and stir.