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Spiced parsnip & maple muffins

Several spiced parsnip & maple muffins on a tray

Spiced parsnip & maple muffins

Name: Spiced parsnip & maple muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12
Ingredients: 200g plain flour; 2 tsp baking powder; 1 tsp ground cinnamon plus extra to serve (optional); 1 tsp ground nutmeg; 125g light brown soft sugar; 1 parsnip (around 200g), peeled and grated; 100g pecans chopped, plus 10-12 whole pecans to serve (optional); 3 tbsp maple syrup; 3 eggs; 125ml vegetable oil; 50g icing sugar; 50g softened butter; 100g soft cheese; 1 tbsp maple syrup plus extra for drizzling (optional)

Samuel Goldsmith

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Serves 10 - 12

Easy

Prep: 15 mins

Cook: 22 mins - 24 mins

plus cooling

A star rating of 5 out of 5.4 ratingsRate

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Got a glut of parsnips? Do something different with this familiar veg box favourite and rustle up some spiced parsnip and maple muffins for the cake tin

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g plain flour
2 tsp baking powder
1 tsp ground cinnamon

plus extra to serve (optional)
1 tsp ground nutmeg
125g light brown soft sugar
1 parsnip

(around 200g), peeled and grated
100g pecans

chopped, plus 10-12 whole pecans to serve (optional)
3 tbsp maple syrup
3 eggs
125ml vegetable oil

For the frosting

50g icing sugar
50g softened butter
100g soft cheese
1 tbsp maple syrup

plus extra for drizzling (optional)

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Nutrition: Per serving (12)

kcal313
fat18g
saturates5g
carbs34g
sugars19g
fibre2g
protein4g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Tip in the sugar and rub any lumps between your fingers to break them up.
step 2

Mix in the grated parsnip and chopped pecans, ensuring that everything is fully combined. Pour the maple syrup into a jug and mix in the eggs and oil. Pour the wet ingredients into the dry, and mix with a wooden spoon until nearly combined with a few specks of flour remaining. Spoon about 2 tbsp of the batter into each case, so they’re about three-quarters full. Bake for 22-24 mins until risen and a skewer inserted into the middle of a muffin comes out clean. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely.
step 3

Meanwhile, make the frosting. Sift the sugar into a bowl and beat in the butter using an electric whisk. Fold in the soft cheese and maple syrup. If the frosting is too loose, whisk for a few minutes more or chill until it has stiffened up again.
step 4

Spoon or pipe the frosting over the cooled muffins, then drizzle over some maple syrup, dust with cinnamon and decorate each one with a whole pecan, if you like.

Recipe from Good Food magazine, January 2023

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A star rating of 5 out of 5.4 ratings

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