Lemon, Poppy Seed and Parsnip Muffins
User Reviews
5.0
39 reviews
Excellent
Lemon, Poppy Seed and Parsnip Muffins
Report
Parsnip muffins with the flavor of lemon and poppyseed, with a zingy lemon drizzle topping!
Share:
Ingredients
For the muffins
- 1 raw parsnip (120g, ¾ cup grated)
- 2 cups (250g) plain flour (all-purpose)
- 2 teaspoons baking powder
- ½ teaspoon bicarb of soda baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup (115g) butter softened (plus extra for greasing)
- ¾ cup (130g) sugar
- 2 eggs
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup (150g) plain yogurt
For the Lemon Drizzle
- ¾ cup (100g) powdered icing sugar
- 5 teaspoons lemon juice
Instructions
- Preheat oven to 350F / 180C. Grease or line a muffin tray.
- Peel and finely grate the parsnips. Set aside.
- Use an electric mixer to beat the butter and sugar together in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating each in well.
- Beat in the zest, lemon juice and vanilla extract, blend well and then add the yogurt and combine.
- Sift in the flour, baking powder, bicarb of soda and salt and stir in the poppy seeds and parsnip. Combine it all thoroughly, but don't overbeat it.
- Spoon the mixture into the muffin cups, filling them ¾ full.
- Bake for 20 minutes or until an inserted skewer comes out clean.
- Allow to cook for a few minutes in the muffin tray and then transfer to a wire rack to cool completely.
For the drizzle topping:
- Stir lemon juice, teaspoon by teaspoon, into the icing sugar until a runny consistency. Drizzle over the completely cooled muffins.
Notes
- Can't get parsnip? Go for carrot or grate in any hard veg like squash.
- Can't get parsnip? Go for carrot or grate in any hard veg like squash.
- Make these muffins lighter by leaving out the lemon drizzle topping.
- Make these muffins lighter by leaving out the lemon drizzle topping.
- Like with most cake and muffin recipes, don’t overmix once the dry and wet ingredients are combined. You want them completely mixed, but don’t beat of the muffins won’t be so light and fluffy.
- Like with most cake and muffin recipes, don’t overmix once the dry and wet ingredients are combined. You want them completely mixed, but don’t beat of the muffins won’t be so light and fluffy.
- Don’t like poppyseeds? No problem, just leave them out.
- Don’t like poppyseeds? No problem, just leave them out.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
48mg
(16%)
Sodium
182mg
(8%)
Potassium
183mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
281IU
(6%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 182mg | 8% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
