Parsnip cupcakes
Preparation : 20 min
Cooking : 20 min
Total time : 40 min Rest : 0 min
Equipment
muffin tins
4 people
1 organic orange
1 egg
50 g of softened butter
2 tbsp of brown sugar
250 g of parsnip
60 g of plain flour
1 sachet of baking powder (11 g)
0.5 tsp of cinnamon
Associated products
Tips
An ideal recipe to rediscover the great taste of ancient vegetables. As a variation replace the parsnip with carrots or fennel.
RECIPE STEPS
1
Preheat the oven to 180°C.
Zest the orange and place to one side. Place the juicer on the jug and squeeze out the orange juice.
- 1 organic orange
2
Place the egg, butter and brown sugar in the glass jug then mix until you obtain a frothy mixture with the programme.
- 50 g of softened butter
- 2 tbsp of brown sugar
- 1 egg
3
Add the grated parsnip, orange zest and juice then the flour, yeast and cinnamon and launch the programme.
- 250 g of parsnip
- 60 g of plain flour
- 1 sachet of baking powder (11 g)
- 0.5 tsp of cinnamon
4
Repeat if necessary.
5
Divide the batter into muffin tins.
Bake for 20 minutes in the oven.
Let cool 20-30 minutes before serving.
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