Parsnip Muffins

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Parsnip Muffins
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
12
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)
For garnish
250 grams powdered sugar
125 grams Mascarpone
2 tablespoons lemon juice
Fondant
How healthy are the main ingredients?
ParsnipMascarponesugarlemonegg

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F). Line wells of a muffin tin with paper liners.

2.

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.

3.

Pour batter into paper liners and bake until golden brown, about 25 minutes. Remove from oven, cool slightly, remove from pan and cool completely.

4.

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.