Parsnip, Apple And Raisin Mini-muffins
These adorable mini muffins are a delightful blend of savory and sweet flavors, baked to perfection and crowned with a luscious cream cheese topping. A harmonious mix of parsnips, apples, and raisins gives these treats a unique twist, while a piping of creamy honey-infused frosting adds the perfect finishing touch. Enjoy these charming bites for a delightful snack or a special occasion treat!
— Constant Cookbook
Ingredients
- 130g/4½oz plain flour
- 130g/4½oz plain wholemeal flour
- 2 tsp baking powder
- 1 tsp mixed spice
- pinch salt
- 1 free-range egg
- 70g/2½oz butter
- 1 parsnip
- 1 small apple
- 75g/2¾oz raisins
- 5 tbsp clear honey
- 100ml/3½fl oz apple juice
- 125g/4½oz unsalted butter
- 125g/4½oz full-fat cream cheese
- 2 tbsp clear honey
- 1 tsp vanilla extract
Instructions
- Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases).
- Mix the flours, baking powder, mixed spice and salt together in a bowl.
- Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix.
- Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes).
- For the topping, beat the butter in a bowl until smooth and creamy.
- In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe).
- Pipe the topping onto the muffins.
Cook Time
30M
Prep Time
PT1H
Yield
Makes 24 mini-muffins
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