Prep Time
15 mins
Servings
12 Servings
Cook Time
25 mins
Difficulty
Easy
Crispy, cheesy mini cups made from grated parsnip and mature cheddar with a crunchy cornflake topping. Naturally gluten-free and ready in under 40 minutes for an easy weeknight snack or crowd-pleasing nibble.
Ingredients
400g Parsnips, peeled and grated
150g Mature cheddar, coarsely grated
60g Gluten-free plain flour, sieved (Check packet is labelled gluten-free)
1 Large egg, beaten (room temperature)
60ml Semi-skimmed milk (or dairy-free milk if preferred)
1 tsp Baking powder (gluten-free)
1 tbsp Olive oil (plus extra for greasing)
50g Gluten-free cornflakes, crushed (for topping)
15g Fresh chives, finely chopped
1/2 tsp Salt (or to taste)
1/4 tsp Black pepper, freshly ground
1/4 tsp Mustard powder (optional, adds depth)
Method
Step 1
Preheat the oven to 200ºC and lightly grease a 12-hole mini muffin tin with a little olive oil.
Step 2
Put the grated parsnip into a clean tea towel or muslin, gather and squeeze to remove excess moisture but keep some moisture for binding.
Step 3
In a large mixing bowl combine the squeezed parsnip, grated cheddar, gluten-free flour, baking powder, chopped chives, salt, pepper and mustard powder. Stir to distribute evenly.
Step 4
Whisk the egg with the milk and 1 tbsp olive oil, then pour into the dry mixture. Mix until just combined — the mixture should hold together but be slightly loose. If very dry add up to 1 tbsp extra milk.
Step 5
Divide the mixture evenly between the 12 muffin holes, pressing gently to form compact cups and creating a slight well in each to show the topping.
Step 6
Mix the crushed gluten-free cornflakes with a pinch of salt and scatter evenly over each cup, pressing lightly. Drizzle a few drops of olive oil over the tops for extra crispiness.
Step 7
Bake in the preheated oven for 20-25 minutes until the cups are golden and crisp on top and the edges are starting to brown.
Step 8
Leave the cups to cool in the tin for 5 minutes, then carefully lift out and transfer to a wire rack. Serve warm or at room temperature.
Nutritional Information
Per serving:
Energy - 129kcal
Protein - 5g
Carbohydrates - 13g
Fat - 6g
Fibre - 1.9g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Grating the parsnip and squeezing out some moisture helps the cups hold their shape. For a dairy-free option use a dairy-free cheese and plant milk, and check all products are labelled gluten-free.
