Spiced parsnip & maple muffins

• plain flour↗200g g
• baking powder↗2 tsp
• ground cinnamon↗1 tsp

  plus extra to serve (optional)

• ground nutmeg↗1 tsp
• light brown soft sugar↗125g g
• parsnip↗1

  (around 200g), peeled and grated

• pecans↗100g g

  chopped, plus 10-12 whole pecans to serve (optional)

• maple syrup↗3 tbsp
• eggs↗3
• vegetable oil↗125ml ml
• icing sugar↗50g g
• softened butter50g g
• soft cheese↗100g g
• maple syrup↗1 tbsp

  plus extra for drizzling (optional)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Tip in the sugar and rub any lumps between your fingers to break them up.

2. 2

   Mix in the grated parsnip and chopped pecans, ensuring that everything is fully combined. Pour the maple syrup into a jug and mix in the eggs and oil. Pour the wet ingredients into the dry, and mix with a wooden spoon until nearly combined with a few specks of flour remaining. Spoon about 2 tbsp of the batter into each case, so they’re about three-quarters full. Bake for 22-24 mins until risen and a skewer inserted into the middle of a muffin comes out clean. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely.

3. 3

   Meanwhile, make the frosting. Sift the sugar into a bowl and beat in the butter using an electric whisk. Fold in the soft cheese and maple syrup. If the frosting is too loose, whisk for a few minutes more or chill until it has stiffened up again.

4. 4

   Spoon or pipe the frosting over the cooled muffins, then drizzle over some maple syrup, dust with cinnamon and decorate each one with a whole pecan, if you like.