Line 10 sections of a 12-section muffin tray with paper muffin cases. Cook the parsnips in a saucepan of lightly salted boiling water for 10 minutes until tender. Drain, mash and leave to cool.
Beat the milk into the cooled parsnips along with the oil, egg, Tabasco sauce and 1 teaspoon of the peppercorns, adding a dash more milk if the mixture feels dry.
Put the flour, baking powder, ½ teaspoon salt and all but 1 tablespoon of the cheese in a large bowl and mix well. Add the parsnip mixture and stir with a large metal spoon until the ingredients are only just combined.
Divide the muffin mixture between the paper cases and sprinkle with the remaining cheese, peppercorns and a little extra salt.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes or until risen and pale golden. Transfer to a wire rack. Serve warm or cold.