Exotic Mango White Chocolate Brownie Muffins (Healthier)

• 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)

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 175u0b0C/350u0b0F 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.

parsnips, chocolate cake, allspice, mango, white chocolate chips, strong black tea, turbinado sugar

Taken from www.food.com/recipe/exotic-mango-white-chocolate-brownie-muffins-healthier-479395 (may not work)