Cook: 50 minutes

Serves: Makes: 12 small muffins

These unusual muffins are Pesach-dich. The parsnip crisps are great with wine.

Method

Preheat oven to 150°C and line a 12-hole muffin tray with paper cases.
Beat together the oil, eggs and honey.
In second bowl, whisk the dry ingredients to combine.
Lightly mix the wet and dry ingredients and grated vegetables until just combined.
Divide the batter between the paper cases and bake for 20 minutes until the tops are firm and brown and a skewer inserted comes out clean.
Cool in the tin briefly before transferring to a wire rack to cool completely.
For the icing, beat the butter and cream cheese until combined and smooth. Add vanilla, salt and honey to taste and mix until combined.
For the parsnip crisps, lightly coat the parsnip slices with vegetable oil. Bake at 160°C for about 20 minutes or until crisp and golden.
Smooth the icing on top of the muffins and decorate with the parsnip crisps.

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Topics:

Pesach bakes

Pesach dessert recipe

Ingredients

Name: Parsnip muffins with cinnamon for Pesach
Prep time: 20 min
Cook time: 50 min
Yield: Makes: 12 small muffins
Ingredients: For the cake:; 100ml + 2 tbsp vegetable oil; 4 eggs; 120ml honey; 125g fine matzah meal; 35g ground almonds; 2 tbsp potato flour; ½ tsp baking powder; 1 tsp ground ginger; ½ tsp nutmeg; ½ tsp cinnamon; 1 large carrot, peeled, finely grated and patted dry – approx. 150g; 2 medium parsnip, peeled and finely grated – approx. 180g For the icing:; 170g cream cheese, softened; 55g butter, softened; ½ tsp vanilla essence; 1-2 tbsp honey, to taste; A pinch of salt; For the parsnip crisps; 2 large parsnips – peeled and thinly sliced into strips; 2 tbsp vegetable oil; Salt and black pepper

For the cake:
100ml + 2 tbsp vegetable oil
4 eggs
120ml honey
125g fine matzah meal
35g ground almonds
2 tbsp potato flour
½ tsp baking powder
1 tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
1 large carrot, peeled, finely grated and patted dry – approx. 150g
2 medium parsnip, peeled and finely grated – approx. 180g

For the icing:
170g cream cheese, softened
55g butter, softened
½ tsp vanilla essence
1-2 tbsp honey, to taste
A pinch of salt

For the parsnip crisps
2 large parsnips – peeled and thinly sliced into strips
2 tbsp vegetable oil
Salt and black pepper