Lemon, Poppy Seed and Parsnip Muffins
User Reviews
5
Lemon, Poppy Seed and Parsnip Muffins
Description
The recipe starts by finely grating raw parsnip to integrate moisture and mild sweetness into the muffin batter. Butter and sugar are creamed until fluffy before eggs, lemon zest, juice, vanilla, and yogurt are blended in. Dry ingredients including flour, baking powder, baking soda, salt, and poppy seeds are folded in along with the grated parsnip, careful to avoid overmixing which could affect texture.
Baking the ¾-filled muffin cups at a moderate oven temperature results in tender muffins with golden tops. The lemon drizzle is made by mixing powdered sugar with fresh lemon juice to a runny consistency, then drizzled over cooled muffins for a refreshing finish that complements the parsnip’s earthiness and poppy seeds’ nuttiness.
These muffins serve well with tea or coffee, or as a wholesome snack. Variations include substituting carrot or other hard vegetables for parsnip or omitting the lemon drizzle to reduce sweetness and calories without compromising moisture.
Handling the batter with care preserves the light, fluffy texture typical of good muffins. Omitting poppy seeds is acceptable without affecting basic structure.
Ingredients
For the muffins
- 1 parsnip 120g, ¾ cup grated, raw
- 2 cups all-purpose flour 250g
- 2 teaspoons baking powder
- ½ teaspoon baking soda baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup butter softened (plus extra for greasing
- ¾ cup sugar 130g
- 2 egg
- lemon zest and juice of 1
- 1 teaspoon vanilla extract
- ½ cup PLAIN yogurt
For the Lemon Drizzle
- ¾ cup powdered sugar icing sugar, (100g
- 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
- If parsnips are unavailable, substitute with grated carrot or other firm vegetables like squash.
- For lighter muffins, omit the lemon drizzle topping.
- Avoid overmixing batter after combining wet and dry ingredients to keep muffins tender.
- Poppy seeds are optional and can be omitted if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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