Roast Parsnip, Honey And Raisin Muffins (Dairy Free)

Not so long ago I made a Parsnip, Honey & Orange Cake  which was met with a mixed reception but honestly if you like carrot cake you will adore parsnip cake.

Anyway, I wanted to make some muffins for a family gathering at the weekend and I still had some frozen honey glazed parsnips in the freezer, so I decided to make some Roasted Parsnip, Honey and Raisin Muffins. Here is how I made them

Made 9

Ingredients:

150g caster sugar

200g self raising flour

2 tsp mixed spice

2 eggs

150ml oil ( I used olive but sunflower or vegetable would work fine)

200g mashed roasted parsnip glazed in honey*

(*if you dont have any of these then use 200g grated raw parsnip and a tbsp honey)

25g raisins

4 tbsp apple juice or orange juice

Method

Pre-heat your oven to 180oC / 160oC fan

Mix the eggs with the oil by whisking

Place all of the dry ingredients into a large mixing bowl

Pour in the eggs, oil and fruit juice and mix until combined

Add the parsnip mash / grated parsnip and honey

Mix again

Divide batter between 9 muffin cases and place into the oven and cook for 22-25 minutes until cooked all the way through

And enjoy - lovely washed down with a cup of tea