1/2 cup butter, softened
1 cup white sugar
3 eggs
1 cup pureed cooked parsnips (1-1/2 cups uncooked cubed parsnips)
1 tsp vanilla
1/4 cup buttermilk
2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp finely grated lemon and orange rinds, mixed

Glaze
1/2 cup powdered sugar
1/4 cup lemon juice

Preheat oven to 375 degrees. Grease and flour a standard 12-cup muffin tin. Set aside.

Cream butter and white sugar until fluffy, about 5 minutes. Beat in eggs, one at a time. Stir in parsnips, vanilla and buttermilk.

Whisk together the flour, baking powder, baking soda and salt in large mixing bowl, and stir in lemon and orange rinds. Stir into butter mixture just until combined. Spoon into muffin cups making each cup almost full. Bake until toothpick inserted into center of a muffin comes out clean, about 18-20 minutes.

Meanwhile, combine powdered sugar and lemon juice and heat in microwave until boiling. Stir until sugar is completely dissolved.

Remove muffin tin from oven and place on rack. Using a wooden skewer, pierce deeply all over surface of muffins. Brush glaze evenly over very hot muffins. Let cool in pan for 10 minutes. Turn out and let cool on rack, glazed side up.

Makes 12 muffins

3 1/2 cups mix
8 oz. softened cream cheese
1 cup softened butter
1 1/2 tsp. vanilla extract
4 eggs
2 cups fresh or frozen cranberries

Beat together cream cheese, butter, and vanilla. Add eggs, one at a time. Stir in 3 1/2 cups muffin mix. Gently fold in cranberries. Pour into 24 muffin cups. Bake at 350° for 25-30 minutes.

Makes 24 muffins

These scones are delicious and so easy to make!

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
3/4 cup white chocolate chips
3/4 cup cranberry raisins
2 teaspoons milk
Sugar

In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until the mixture resembles coarse crumbs. Stir in the egg, yogurt and vanilla just until combined. Add the white chocolate chips and cranberry raisins. Turn onto a floured surface; knead 6-8 times.

Roll into a 9 in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle generously with sugar. Bake at 425 for 15-18 minutes or until golden brown. Serve warm. Serves 8.

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