½cup(115g) buttersoftened (plus extra for greasing)
Zest and juice of 1 lemon
½cup(150g) plain yogurt
For the Lemon Drizzle
¾cup(100g) powdered icing sugar
Preheat oven to 350F / 180C. Grease or line a muffin tray.
Peel and finely grate the parsnips. Set aside.
Use an electric mixer to beat the butter and sugar together in a large mixing bowl 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.
Sift in the flour, baking powder, bicarb of soda and salt and stir in the poppy seeds and parsnip. Combine it all thoroughly, but don't overbeat it.
Spoon the mixture into the muffin cups, filling them ¾ full.
Bake for 20 minutes or until an inserted skewer comes out clean.
Allow to cook for a few minutes in the muffin tray and then transfer to a wire rack to cool completely.
For the drizzle topping:
Stir lemon juice, teaspoon by teaspoon, into the icing sugar until a runny consistency. Drizzle over the completely cooled muffins.
Can't get parsnip? Go for carrot or grate in any hard veg like squash.Make these muffins lighter by leaving out the lemon drizzle topping.Like with most cake and muffin recipes, don’t overmix once the dry and wet ingredients are combined. You want them completely mixed, but don’t beat of the muffins won’t be so light and fluffy.Don’t like poppyseeds? No problem, just leave them out.