These unusual muffins are Pesach-diche. The parsnip crisps are great with wine.
Makes: 12 small muffins
Preparation: 20 minutes
Cooking: 50 minutes
Ingredients
For the cake:
● 100ml + 2 tbsp vegetable oil
● 4 eggs
● 120ml honey
● 125g fine matzah meal
● 35g ground almonds
● 2 tbsp potato flour
● ½ tsp baking powder
● 1 tsp ground ginger
● ½ tsp nutmeg
● ½ tsp cinnamon
● 1 large carrot, peeled, finely grated and patted dry – approx. 150g
● 2 medium parsnip, peeled
and finely grated – approx. 180g
For the icing:
● 170g cream cheese, softened
● 55g butter, softened
● ½ tsp vanilla essence
● 1-2 tbsp honey, to taste
● A pinch of salt
● Parsnip crisps
● 2 large parsnips – peeled and thinly sliced into strips
● 2 tbsp vegetable oil
● Salt and black pepper
Method
● Preheat oven to 150°C and line a 12-hole muffin tray with paper cases.
● Beat together the oil, eggs and honey.
● In second bowl, whisk the dry ingredients to combine.
● Lightly mix the wet and dry ingredients and grated vegetables until just combined.
● Divide the batter between the paper cases and bake for 20 minutes until the tops are firm and brown and a skewer inserted comes out clean.
● Cool in the tin briefly before transferring to a wire rack to cool completely.
● For the icing, beat the butter and cream cheese until combined and smooth. Add vanilla, salt and honey to taste and mix until combined.
● For the parsnip crisps, lightly coat the parsnip slices with vegetable oil. Bake at 160°C for about 20 minutes or until crisp and golden.
● Smooth the icing on top of the muffins and decorate with the parsnip crisps.
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