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Butternut squash muffins with a frosty top
Butternut squash muffins with a frosty top
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Total Time:
35 minutes
Delicious squash muffins kids will love!
Ingredients:
  • 400 g butternut squash skin on, deseeded and roughly chopped
  • 350 g light soft brown sugar
  • 4 large free-range eggs
  • 300 g plain flour unsifted
  • 2 heaped teaspoons baking powder
  • 1 handful walnuts
  • 1 teaspoon ground cinnamon
  • 175 ml extra virgin olive oil
  • 1 clementine zest of
  • 1 lemon zest of
  • ½ lemon juice of
  • 140 ml soured cream
  • 2 heaped tablespoons icing sugar sifted
  • lavender flowers or rose petals optional
  • 1 vanilla pod split lengthways and seeds scraped out
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Line muffin tins with paper cases, then finely chop the squash in a food processor. Add sugar, eggs, salt, flour, baking powder, walnuts, cinnamon, and olive oil. Blend until well combined, scraping down the sides as needed. Be careful not to overmix. Fill paper cases with the batter and bake for 20-25 minutes. Check for doneness by inserting a skewer or knife - if it comes out clean, they're ready. If not, bake a bit longer. Cool the cakes on a wire rack. Meanwhile, make the frosted topping by mixing clementine zest, lemon zest, lemon juice, soured cream, icing sugar, and vanilla seeds. Adjust lemon juice or sugar to taste. Chill until cakes are cool, then spoon over the topping. Serve and garnish with clementine zest, dried lavender flowers, or rose petals.

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