Celeriac and hazelnut muffins

• plain flour↗200g g
• baking powder↗2 tsp tsp
• spice mix1 tsp tsp
• golden sugar↗125g g
• eggs↗3
• clementine1

  or small orange, zest and juice

• vegetable oil↗100ml ml
• celeriac↗200g g

  peeled and grated

• hazelnuts↗75g g

  chopped, plus 10-12 hazelnuts, chopped, for serving (optional)

• powdered sugar↗50g g
• soft cheese↗150g g
• clementine1

  zest, 1/2 juice

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas mark 4 and line a 12‑muffin tin with paper cases. In a large bowl combine the flour, leavening, spice mix and sugar. In a small bowl or jug whisk together the eggs, zest and juice of the clementine and the oil.

2. 2

   Add the grated celeriac and chopped hazelnuts to the flour mixture, then fold in the egg mixture. Stir until almost everything is combined, leaving a few flour crumbs. Divide the batter into the cases, filling them two‑thirds full. Bake for 20‑25 minutes until lightly golden, and a skewer inserted in the centre comes out clean. Let cool in the tin for a few minutes, then transfer to a rack to cool completely.

3. 3

   For the cream, sift the powdered sugar into a bowl, beat the soft cheese, a pinch of clementine zest and a little juice until thick. If the cream is too runny, chill it for about 30 minutes. Add more powdered sugar if needed. When the muffins are completely cooled, pipe or spoon the cream onto them and, if desired, sprinkle with chopped hazelnuts. Store in the refrigerator in an airtight container for up to three days. Bring to room temperature before serving.