We haven’t featured a sweet treat for ages and this one is perfect for seasonal baking. A lovely way to use parsnips from the box in February and get the most out of the nutritious, chemical-free zest of organic oranges. The recipe is based on one by Nadiya Hussain but her original is for a whole cake (two layers with frosting in the middle and on top). It works fabulously as muffins and will give you about 12 good sized ones using paper muffin cases. The topping is of course optional, but delicious. If you want to bring the parsnip and orange flavours even more to the fore, reduce the spicing.