Ingredients

The following ingredients have 4 Servings
  • 1 raw parsnip ((120g, 3/4 cup grated))
  • 2 cups (250g) plain flour (all-purpose)
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb of soda (baking soda)
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (115g) butter (softened (plus extra for greasing))
  • 3/4 cup (130g) sugar
  • 2 eggs
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup (150g) plain yogurt
  • 3/4 cup (100g) powdered icing sugar
  • 5 teaspoons lemon juice

Instruction

  • Preheat oven to 350F / 180C. Grease or line a muffin tray.
  • Peel and finely grate the parsnips. Set aside.
  • Use an electric mixer to beat the butter and sugar together in a large mixing bowl until light and fluffy.
  • Add the eggs one at a time, beating each in well.
  • Beat in the zest, lemon juice and vanilla extract, blend well and then add the yogurt and combine.
  • Sift in the flour, baking powder, bicarb of soda and salt and stir in the poppy seeds and parsnip. Combine it all thoroughly, but don't overbeat it.
  • Spoon the mixture into the muffin cups, filling them ¾ full.
  • Bake for 20 minutes or until an inserted skewer comes out clean.
  • Allow to cook for a few minutes in the muffin tray and then transfer to a wire rack to cool completely.