Parsnip Muffins

I am still getting rid of too many veggies and a 350 g bag of parsnips needed a purpose.

In two days we have Halloween. Little muffin wrappers with spooky design fell in my hands when I looked for white ones. But why not.

I only needed 2 parsnips for my muffin recipe I found on SevenCooks.

The other two were peeled in very thin strips and dried on the oven at 140 C for 45 min. They will sit on top of my muffins. To stick them there a bit of lemon glaze should help.

Recipe for 24 mini muffins:

150 g grated parsnip

100 g butter

100 g sugar

1 pck vanilla sugar

Pinch of salt

2 eggs

130 g flour

1 tsp baking powder

Topping:

50 g icing sugar with some drops lemon juice

dried parsnip chips

Use a box grater or a Thermomix to make a fine parsnip base.

Cream butter and sugars together, add salt and egg after egg. Fold in baking powder with flour and do not overmix. Add the parsnip and stir it in.

Fill 1 heaped tsp in each mini muffin cup and bake at 180 C for 12 min.

Mix the icing sugar with a little lemon and make a dot on top the cooled muffin. Stick s piece of dried parsnip on top.