Maple syrup and parsnip muffins
Parsnip adds a delicious sweetness to these gorgeous muffins
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
100ml maple syrup
175g butter
160g demerara sugar
3 eggs, lightly beaten
250g self-raising flour
2 tsp baking powder, sieved
½ tsp ground cinnamon
1 tsp ground nutmeg
the juice and zest of an orange
250g parsnips, peeled and grated
1 apple, peeled, cored and grated
20g oats
30g walnuts, chopped
Method
Preheat your oven to 180°C and place 12 muffin cases into a bun tin.
Place the maple syrup, butter, and sugar into a heavy-based saucepan and melt them together. Set aside to cool for 10 minutes.
Stir the eggs into the butter mixture, along with the flour, baking powder, cinnamon, and nutmeg until combined.
Stir in the juice and zest as well as the parsnips, apple, walnuts, and most of the oats.
Scoop the mixture into the muffin cases, sprinkle with the remaining oats. Bake for about 18 minutes until baked through. Once cool enough to handle place onto a wire rack to cool completely.
