Ingredients

• 130g/4½oz plain flour
• 130g/4½oz plain wholemeal flour
• 2 tsp baking powder
• 1 tsp mixed spice
• pinch salt
• 1 free-range egg
• lightly beaten
• 70g/2½oz butter
• melted and cooled slightly
• 1 parsnip (about 125g/4½oz pre-peeled weight)
• peeled and grated
• 1 small apple
• grated
• 75g/2¾oz raisins
• 5 tbsp clear honey
• 100ml/3½fl oz apple juice
• 125g/4½oz unsalted butter
• softened
• 125g/4½oz full-fat cream cheese
• 2 tbsp clear honey
• 1 tsp vanilla extract

Directions

• Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment
• pushing them down to make little cases (alternatively use shop-bought mini-muffin cases).
• Mix the flours
• baking powder
• mixed spice and salt together in a bowl.
• Whisk together the egg and butter in a separate bowl. Stir in the parsnips
• apple
• raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine
• but take care not to overmix.
• Spoon the mixture into the muffin tins and bake for 18-20 minutes
• or until risen (check after 15 minutes).
• For the topping
• beat the butter in a bowl until smooth and creamy.
• In another bowl
• beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe).
• Pipe the topping onto the muffins.