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
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