Parsnip muffins

Heat the oven to 180C, grease a 12 hole muffin tin.

Melt the butter with the sugar over a low heat, then allow to cool.

Whisk the eggs and add to this mixture, then stir in the parsnip, apple, chopped walnuts and naartjie zest. (Keep the naartjie for the icing).

Fold in the flour, baking powder and cinnamon.

Divide between the 12 muffin holes, then bake for 12-15 minutes until the tops spring back when pressed slightly.

Cool the muffins before turning out onto wire racks to cool completely.

Mix together icing ingredients and ice each muffin before serving.

Chef’s note:
Substitute parsnips for carrots if not available.

Reprinted with permission of Sasko.