Parsnip & Parmesan Muffins


Here’s a simple recipe for an impressive result – savory muffins!

250g plain flour
1 tbsp baking powder
100g parsnips, peeled and grated
100g carrots, peeled and grated
70g Parmesan, grated
Pinch ground nutmeg
2 eggs
100ml sunflower oil
150ml skimmed milk
100ml low fat natural yogurt

Preheat the oven to 190°C/375°F/Gas 5 and line a 12-hole muffin tin with paper cases.
Sift the flour and baking powder into a mixing bowl. Season then fold in the parsnips, carrots, Parmesan and nutmeg.
Beat together the eggs, oil, milk and yogurt and add to the dry ingredients. Fold together evenly then divide between the paper cases.
Bake for 20-25 minutes until well-risen, golden and springy to the touch.
Cool slightly on a wire rack and enjoy warm.
These are easy to freeze – once cooled, just place the muffins in a bag or box in the freezer. Reheat from frozen at 190°C/375°F/Gas 5 for 20 minutes.