Ingredients
1 Cup all-purpose flour
1/2 Cup whole wheat flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp ground cloves
1/2 Tsp salt
1/2 Cup applesauce
1/3 Cup vegetable oil
5 Tbsp butter, melted
1/4 Cup milk
1 Tsp vanilla
2 Eggs
1/2 Cup of sugar
1/2 Cup of brown sugar
2 1/2 Cups shredded, peeled parsnips (about 4 medium)

Directions
Preheat oven to 350 degrees. Put both flours, baking power, baking soda, spices, and salt in a medium bowl and whisk to combine. Mix applesauce, vegetable oil, butter, milk, and vanilla in a large measuring cup. In a mixing bowl, beat eggs and sugars on medium speed with a paddle for about 2 minutes, until very well blended. Pour in liquid ingredients and mix well again, about 30 seconds. Add dry ingredients in three additions, mixing gently after each. Fold in parsnips. 

Line a muffin tin with paper liners. Scoop in batter. Bake 24 minutes and check for doneness (a toothpick poked into the middle should come out clean). Let baked muffins rest for 5 minutes in the tin, on a baking rack. Remove muffins from tin and cool, or eat right away. 

Makes 12 muffins. 

Recipe from Always in Season: Twelve Months of Fresh Recipes from the Farmer's Markets of New England, written by Elise Richer and illustrated by Teresa Lagrange.

Read the full Psychology Today article, Be a High Performer (Not a Workaholic) in 2015, for those of you looking to work SMARTER, instead of harder and/or longer this year. 

The full piece provides practical advice to work smarter, rather than harder, with these four key shifts:

1. "High performers are proactive in creating their own value. Workaholics are reactive, thereby allow others to determine their value."
2. "High performers give 100% at the right time. Workaholics give 110% all of the time."
3. "High performers take the initiative every workday. Workaholics are reactive to whatever the workday tosses them."
4. "High performers put themselves first."