Parsnip, Lemon and Poppy Seed Muffins with Lemon Drizzle
For the muffins
  • 150g (5 oz) raw parsnip (approx 1)
  • 250g (2 cups) plain flour (all-purpose)
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb of soda (baking soda)
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • 115g ( ½ cup) butter, softened (plus extra for greasing)
  • 130g ( ¾ cup) sugar
  • 2 eggs
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 150g ( ½ cup) plain yogurt
For the Lemon Drizzle
  • 100g ( ¾ cup) powdered icing sugar
  • 4-5 teaspoons lemon juice
  1. Preheat oven to 180C/350F. Grease or line a muffin tin.
  2. Peel and finely grate the parsnips. Set aside.
  3. In a medium-sized bowl, sift together the flour, baking powder, bicarb of soda and salt. Stir in the poppy seeds and parsnip.
  4. In another bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating each in well. Beat in the zest, lemon juice and vanilla extract, blend well and then add the yogurt and combine.
  5. Stir the dry ingredients into the wet, alternating three times.
  6. Spoon the mixture into the muffin cups, filling them ¾ full.
  7. Bake for 25 minutes or until an inserted skewer comes out clean.
  8. Allow to cook for a few minutes in the tin and then transfer to a wire rack to cool completely.
For the drizzle topping:
  1. Stir lemon juice, teaspoon by teaspoon, into the icing sugar until a runny consistency. Drizzle over the completely cooled muffins.
Recipe by Veggie Desserts at