Lemon Parsnip Muffins

These muffins will make you want to eat Parsnip for breakfast any day of the week!

FOR THE MUFFINS

• 3/4 cup raw parsnip grated

• 2 cups plain flour (all-purpose)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 tablespoons poppy seeds or chia seeds

• ½ cup butter softened

• 1/4 cup sugar

• 2 eggs

• Zest and juice of 1 lemon

• 1 teaspoon vanilla extract

• ½ cup plain yogurt

FOR THE LEMON DRIZZLE

• ¾ cup powdered icing sugar

• 5 teaspoons lemon juice

INSTRUCTIONS

Preheat oven to 350F, grease or line a muffin tray. Peel and finely grate the parsnip. Combine the butter and sugar together until light and fluffy. Add the eggs, then beat in the lemon zest, lemon juice and vanilla extract. Once blended, add the vanilla. Sift in the dry ingredients. Once combined, fold in the parsnip and chia seeds/ parsnip seeds. Spoon mixture into muffin cups, filling them 3/4 up. Bake for 20 minutes or until a toothpick can be removed clean. For the lemon drizzle: add the lemon juice to the icing sugar until a runny consistency. Drizzle over the muffins once they are completely cooled.

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