Dessert for 12

Celeriac Hazelnut Muffins

Name: Celeriac Hazelnut Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: British and Irish
Ingredients: 200 g plain flour; 2 tsp baking powder; 1 tsp mixed spice; 125 g golden caster sugar; 3 eggs; 1 clementine or small orange; 100 ml vegetable oil; 200 g celeriac peeled and grated; 75 g hazelnuts chopped (optional); 50 g icing sugar; 150 g soft cheese; 1 clementine zested

Celeriac, orange, and hazelnuts bake into spiced muffins finished with a simple soft cheese and icing sugar topping.

$0.60per serving $

45 minstart to table

12servings

British and Irish Vegetarian Kid-friendly Budget Desserts Back to school

Ingredients

200 g plain flour
2 tsp baking powder
1 tsp mixed spice
125 g golden caster sugar
3 eggs
1 clementine or small orange
100 ml vegetable oil
200 g celeriac peeled and grated
75 g hazelnuts chopped (optional)
50 g icing sugar
150 g soft cheese
1 clementine zested

Steps

Heat the oven to 350 F and line a 12-cup muffin tin.
Whisk the flour, baking powder, mixed spice, and caster sugar in a large bowl.
Whisk the eggs, orange juice, orange zest, and vegetable oil in a second bowl, then stir in the grated celeriac and hazelnuts.
Fold the wet mixture into the dry mixture, divide it among the muffin cups, and bake for 22 minutes.
Cool the muffins for 10 minutes, then stir the soft cheese, icing sugar, and clementine zest together and spread the topping over them.

Main ingredient on sale this week? See what to make with eggs on sale.