Add the olive oil to a pan set over medium low heat. Once it heats up, add the onions. Cook, stirring occasionally, until they are just beginning to turn golden. Remove them from the heat and set them aside to cool.

Preheat your oven to 350 degrees. Line a 12 cup muffin tin with paper liners or lightly grease with olive oil. Whisk together the corn flour, all-purpose flour, sea salt, and baking powder. Add the minced celery leaf and parsnip and mix until the shreds of parsnip are coated in flour. Add the olive oil, eggs, milk, and honey to the dry mix and whisk until mostly smooth. Fold in the smoked mozzarella last. Fill each muffin cup about 2/3 full of batter. Divide the caramelized spring onions between the muffins, sprinkling them on top of the batter. Bake the muffins for 22 to 25 minutes or until a tester inserted in the middle comes out mostly clean. Cool at least 15 minutes before eating. Makes a dozen muffins.