Parsnip, pear and cinnamon muffins

My never ending mission to disguise healthy food as cake continues. So far the toddler has eaten sweet potato gnocchi and pancakes under the false impression he's having cake for dinner. But there's only so much sweet potato one small boy can consume, so I came up with these little beauties.

No added sugar but bursting with flavour and sweetened by the pear, I've found myself eating these two at a time, fresh out of the oven. 


Makes 10

225g flour

3 tsp baking powder

90g finely grated parsnip

1 small pear cut into little dice (roughly 140g)

2 tsp ground cinnamon

175ml milk

55ml olive or vegetable oil

1 egg

Preheat oven to 200 degrees.

Put the flour, baking powder, parsnip and cinnamon in a large bowl and mix thoroughly.

In a separate bowl mix the milk, oil and egg together and then add to the other ingredients along with the pear and mix gently until thoroughly combined.

Spoon the mixture into 10 muffin moulds. Pop into the oven and bake for 20 minutes until golden brown on top. Leave to cool for 15 minutes before taking out of the muffin tray and placing on a cooling rack.

These freeze really well so they are perfect for a quick meal on the go.