|200 g g||parsnips parsnip|
|200 g g||self-raising flour self-raising flour|
|175 g g||soft brown sugar soft brown sugar|
|2 tsp tsp||cinnamon cinnamon|
|150 ml ml||sunflower oil sunflower oil|
|100 g g||icing sugar icing sugar|
|150 ml ml||double cream double cream|
|100 g g||soft cheese soft cheese|
Parsnip and clementine muffins
Preparation time: 0:20 min
These little cakes are filled with wonderful festive flavours of clementine and cinnamon, and they’re a great way of using up some of those Christmas leftovers, too.
- Mix 200g peeled, grated parsnips with 200g self-raising flour, 175g soft brown sugar, 2 tsp cinnamon, 2 large eggs, 150ml sunflower oil and 2 zested clementines.
- Divide between 12 cake cases and bake at 180ºC/160ºC fan/gas mark 4 for 20 minutes.
- Once cool, whisk 100g icing sugar, 150ml double cream and 100g soft cheese and spoon over the cakes.
- Garnish with clementine and cinnamon.