Smart Scraps Free Recipe - Parsnip and Cheese Muffins - Ferry Project Cookery School

Ferry Project is working in partnership with Cambridgeshire County Council's Waste Reduction Team by producing a series of seasonal recipes and videos for each month of the year, using some ingredients that may otherwise be wasted or thrown away, in versatile and creative ways - with very tasty results. Food Waste Fact: “Household food waste could fill around 66,000 three-bed terraced houses, equivalent to the population of Peterborough.” (WRAP) November sees the abundance of parsnips, and many people don't know what to do with them. So here is an idea - why not put them in a cheesy muffin? PARSNIP AND CHEESE MUFFINS 450g self-raising flour 200g cheddar cheese 1 small parsnip, peeled and grated 1 small carrot, peeled A handful of peas Fresh herbs or 1 tsp dried Herbs 100ml oil 350ml semi-skimmed milk 2 eggs black pepper Place the self-raising flour in a bowl with the cheddar. Stir in the parsnip and carrot. Add the peas and herbs. Beat in the oil and milk. Crack in the eggs with some black pepper and beat well. Stir until all the ingredients are combined. Divide the mixture equally between the muffin cases using two spoons. Bake for around 20 minutes until they're golden and piping hot throughout. Or cook in an airfryer for 12 to 15 minutes.Ferry Project is working in partnership with Cambridgeshire County Council's Waste Reduction Team by producing a series of seasonal recipes and videos for each month of the year, using some ingredients that may otherwise be wasted or thrown away, in versatile and creative ways - with very tasty results. Food Waste Fact: “Household food waste could fill around 66,000 three-bed terraced houses, equivalent to the population of Peterborough.” (WRAP) November sees the abundance of parsnips, and many people don't know what to do with them. So here is an idea - why not put them in a cheesy muffin? Watch the Recipe Video Parsnip and Cheese Muffins 450g self-raising flour 200g cheddar cheese 1 small parsnip, peeled and grated 1 small carrot, peeled A handful of peas Fresh herbs or 1 tsp dried Herbs 100ml oil 350ml semi-skimmed milk 2 eggs black pepper Place the self-raising flour in a bowl with the cheddar. Stir in the parsnip and carrot. Add the peas and herbs. Beat in the oil and milk. Crack in the eggs with some black pepper and beat well. Stir until all the ingredients are combined. Divide the mixture equally between the muffin cases using two spoons. Bake for around 20 minutes until they're golden and piping hot throughout. Or cook in an airfryer for 12 to 15 minutes.