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Parsnip and lemon muffins

updated

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Ingredients for 1 servings:

  • 125 g parsnip(s)
  • 65 g butter, room temperature
  • 125 g brown cane sugar
  • 1 large egg(s)
  • 1 tsp sweet lupin flour
  • 30 ml buttermilk
  • 110 g whole wheat flour
  • 1 tsp baking powder
  • 3 tsp lemon zest

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and dice the parsnips, and cook for 15 minutes until soft. Then puree and set aside. Cream the butter and sugar until fluffy. Stir in the eggs. Stir in the parsnip puree and buttermilk. Combine the flour, baking powder, sweet lupin flour, and lemon zest and stir in. Preheat the oven to 190 degrees Celsius. Line a muffin tin with paper cases and fill each with a heaped tablespoon of batter. Bake the muffins in the oven for about 20 minutes. Do a skewer test, then remove and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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