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Celeriac and walnut muffins with cream cheese frosting recipe

5 ratings

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
Vegetarian

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1200kj
286kcal 14%
Fat
15g 21%
Saturates
4g 20%
Sugars
14g 15%
Salt
0.5g 8%

of the reference intake
Carbohydrate 36.2g Protein 5.3g Fibre 1.3g

Method

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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