Parsnip Muffins with Cream Cheese Frosting
Ingredients
This delicious recipe was written by Lisa Musson at FareShare Merseyside. Enjoy!
Ingredients
- 235ml Veg or Sunflower Oil
- 100g Plain Yogurt
- 3 Eggs – large if available
- 1tsp Vanilla Extract
- 265g Self Raising Flour
- 335g Caster Sugar
- 2 tsp Cinnamon
- 265g Grated Parsnip
Frosting
- 150g Butter, softened
- 100g Icing Sugar
- 250g Cream Cheese
Equipment
- 2 Muffin trays
- 12 Large or 24 Small Muffin Cases
- Mixing Bowl
- Electric Hand Mixer
- Grater
- Spatula
- Spoon
- Piping Bag & Nozzle
Method
- Set oven at 170c.
- Add all muffin ingredients to a bowl and mix thoroughly. If the batter is too thick add a small amount of water a tsp at a time.
- Spoon into muffin cases in a muffin tray - this will make 12 large muffins or 24 small muffins.
- Bake for 15 minutes, until risen and golden.
- Whilst baking make the frosting.
- Whisk the butter until there are no lumps.
- Add in the cream cheese and icing sugar and whisk until light and fluffy *Top Tip! It should change from a pale yellow colour to white
- Once cakes are cooled, place frosting in the bag and pipe as desired
- Eat!