- For muffins
- 125 grams Parsnips
- 225 grams Pastry flour
- 1 teaspoon Baking powder
- 75 grams sugar
- 75 grams brown sugar
- 1 teaspoon Ground cinnamon
- ½ organic lemon (Juice and zest)
- 150 milliliters vegetable oil
- 2 eggs
- 150 grams Pineapple (canned)
Preheat oven to 180°C (approximately 350°F). Line wells of a muffin tin with paper liners.
Peel parsnips and finely grate. Mix flour with baking powder, sugar, brown sugar and cinnamon. Stir in lemon juice, lemon zest, oil and eggs. Quickly fold in flour and mix until smooth. Fold in grated parsnip and drained, chopped pineapple pieces.
Pour batter into paper liners and bake until golden brown, about 25 minutes. Remove from oven, cool slightly, remove from pan and cool completely.
For garnish, stir powdered sugar with mascarpone and lemon juice until smooth. Spread on muffins. Make small parsnips with colored fondant. Place on top of muffins and serve.