Celeriac and walnut muffins with cream cheese frosting recipe
Bake up a batch of these savoury muffins, starring nutty, subtly sweet celeriac, creamy walnuts and a zesty soft cheese frosting, for a delicious afternoon treat. Follow this easy celeriac recipe for an exciting new way to cook with this gorgeous seasonal root veg.
See method- Serves 12
- 20 mins to prepare and 15 mins to cook
- 286 calories / serving
Ingredients
- 125g celeriac, peeled and grated
- 50g walnuts, chopped
- 1 orange, zested and juiced
- 75ml mild olive oil
- 2 eggs
- 300g self-raising flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 50g caster sugar
- 50g soft brown sugar
For the topping
- 150g soft cheese
- 50g icing sugar
- 1 orange, zest pared into very fine strips
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Shop ingredientsEach serving contains
- Energy
- 1200kJ 286.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 36.2gProtein 5.3gFibre 1.3g
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- Preheat the oven to gas 3, 170°C, fan 150°C. Line a 12-hole muffin tin with paper muffin cases.
- Tip the celeriac, walnuts and orange zest and juice into a large bowl, mix well to combine, then add the oil and the eggs.
- Sieve the flour into the other dry muffin ingredients and mix to combine. Gradually fold the dry ingredients into the wet ingredients, until just combined. Spoon into the muffin cases. Bake in the oven for 15-18 mins, until risen and golden. Set aside to cool completely.
- Beat together the soft cheese and icing sugar, then spread on top of each cooled muffin and top with the strips of pared orange zest.
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