This made 4 cupcakes (I portioned them so I could freeze them too)
Ingredients
1 large parsnip (weighed 100g)
1 egg
1 tablespoon oat bran
2 tablespoons cocoa
1 teaspoon set honey
2 handfuls chopped brazil nuts (about 10-15 nuts)
Method
1) Preheat oven to 180 degrees.
2) Peel and chop the parsnip, then microwave for about 4 minutes. MASH. (This mashing of parsnip is easier said than done)
3) Add cocoa, honey, oat bran and mix.
4) Add the egg and mix thoroughly.
5) Stir through the nuts.
6) Divide the mix across the cupcake cases, and bake for 15 minutes.
I served mine hot with a spoon of peanut butter on the top but actually I reckon it would have been better to have not gone gung ho with the peanut butter, because it was a bit TOO nutty. But overall, rich, decadent, dense and moist. And totally doesn't taste of parsnips. I think I may have just discovered my new favey thing.