Bensons Cook Book
Parsnip, apple and raisin mini-muffins
This is as close to a sugar-free muffin (yet still delicious) recipe that you can find. The sweetness comes from the apple, honey, raisins and parsnip.
130g/4½oz plain flour
130g/4½oz plain wholemeal flour
2 tsp baking powder
1 tsp mixed spice
1 free-range egg, lightly beaten
70g/2½oz butter, melted and cooled slightly
1 parsnip (about 125g/4½oz pre-peeled weight), peeled and grated
1 small apple, grated
5 tbsp clear honey
100ml/3½fl oz apple juice
For the topping
125g/4½oz unsalted butter, softened
125g/4½oz full-fat cream cheese
2 tbsp clear honey
1 tsp vanilla extract
. 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).