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Parsnip and clementine muffins image

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Ingredients

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
2 eggs egg
large
150 ml ml sunflower oil sunflower oil
2 clementines clementine
zested
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

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0:25 min
(35)

Method

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.

  1. 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.
  2. Divide between 12 cake cases and bake at 180ºC/160ºC fan/gas mark 4 for 20 minutes.
  3. Once cool, whisk 100g icing sugar, 150ml double cream and 100g soft cheese and spoon over the cakes.
  4. Garnish with clementine and cinnamon.

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