Dessert for 12
Celeriac Hazelnut Muffins
Celeriac, orange, and hazelnuts bake into spiced muffins finished with a simple soft cheese and icing sugar topping.
$2.92for 4 servings
$0.73 per serving$2.92 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: bbcgoodfood.com
- 45 minstart to table
- Mediumdifficulty
- 12servings as written
- $typical cost tier
British and IrishVegetarianKid-friendlyBudgetDessertsBack to school
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Eggs$0.30 each typical | 3 | $0.90Typical price |
| Oranges$1.49/lb typical | 0.75 lb | $1.12Typical price |
| Fennel, artichokes, celery root$2.49 each typical | 1 | $2.20Typical price |
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.93Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 5.25 oz | $2.12Typical price |
| Total for the servings shown | $8.77 | |
Pantry staples you likely have
FlourBaking powder and sodaDried herbs, spices and seasoning blendsSugar and brown sugarOlive and cooking oil
Not included in the cost.
Ingredients
- 200 g plain flour
- 2 tsp baking powder
- 1 tsp mixed spice
- 125 g golden caster sugar
- 3 eggs
- 1 clementine or small orange
- 100 ml vegetable oil
- 200 g celeriac peeled and grated
- 75 g hazelnuts chopped (optional)
- 50 g icing sugar
- 150 g soft cheese
- 1 clementine zested
Steps
- Heat the oven to 350 F and line a 12-cup muffin tin.
- Whisk the flour, baking powder, mixed spice, and caster sugar in a large bowl.
- Whisk the eggs, orange juice, orange zest, and vegetable oil in a second bowl, then stir in the grated celeriac and hazelnuts.
- Fold the wet mixture into the dry mixture, divide it among the muffin cups, and bake for 22 minutes.
- Cool the muffins for 10 minutes, then stir the soft cheese, icing sugar, and clementine zest together and spread the topping over them.
Main ingredient on sale this week? See what to make with eggs on sale.
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