I made these for the staff book group I run and they went down a treat. Everyone really liked them, they were lovely and moist and you couldn't tell they had parsnip in at all! I do like a vegetable in a cake! I've also made these courgette brownies for a different book group today.
Parsnip and Lime Spiced Muffins (from Homemade By Fleur)
(Makes about 12)
300g grated parsnip
250g plain flour
150g soft brown sugar
250ml sunflower oil
2 tsp baking powder
3 tbsp honey
seeds from 4 cardamon pods crushed
1 1/2 tsp ground cinnamon
zest and juice from 2 limes
For the icing
150g cream cheese
zest of 1 lime and the juice of half a lime
3 tbsp honey
Pre-heat the oven to 180C and line a muffin tin with 12 muffin cases.
In a small bowl mix together the cardamon, cinnamon, honey, lime zest and juice.
In a bigger bowl mix together the flours, sugar, oats and baking powder.
Add the oil and eggs one at a time into the flour mixture whilst continuing to mix. Then add the lime, spice and honey mix.
Finally add the grated parsnips and fold in with a large metal spoon.
Divide into the muffin cases and bake for 15–20 mins. Remove from the oven and leave to cool.
Whilst the muffins are cooling, mix the cream cheese, lime zest, juice and honey together. One the muffins are cool, spread the icing on top of them using a small palette knife.