Parsnip muffins with cinnamon for Pesach - The Jewish Chronicle

Ingredients

• <i>For the cake:</i>
• 100ml + 2 tbsp vegetable oil
• 4 eggs
• 120ml honey
• 125g fine matzah meal
• 35g ground almonds
• 2 tbsp potato flour
• ½ tsp baking powder
• 1 tsp ground ginger
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1 large carrot, peeled, finely grated and patted dry – approx. 150g
• 2 medium parsnip, peeled and finely grated – approx. 180g <strong><i>For the icing:</i></strong>
• 170g cream cheese, softened
• 55g butter, softened
• ½ tsp vanilla essence
• 1-2 tbsp honey, to taste
• A pinch of salt
• <em><strong>For the parsnip crisps</strong></em>
• 2 large parsnips – peeled and thinly sliced into strips
• 2 tbsp vegetable oil
• Salt and black pepper