Name: Squash, lemon & hazelnut muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: Olive oil spray; 113.75 gm Brand Pure Olive Oil; 107.50 gm caster sugar; 1 tsp finely grated lemon rind; 2 eggs; 250.00 ml finely grated yellow squash; 50.00 gm hazelnut meal; 150.00 gm self-raising flour; 41.20 gm milk; 125g cream cheese, at room temperature; 62.50 ml Brand Soft Icing Mixture; 21.00 gm lemon juice

Squash, lemon & hazelnut muffins

0 Likes

Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Delicious and vibrant yellow squash muffins, perfect for a delightful morning treat.

Ingredients:

Olive oil spray
113.75 gm Brand Pure Olive Oil
107.50 gm caster sugar
1 tsp finely grated lemon rind
2 eggs
250.00 ml finely grated yellow squash
50.00 gm hazelnut meal
150.00 gm self-raising flour
41.20 gm milk
125g cream cheese, at room temperature
62.50 ml Brand Soft Icing Mixture
21.00 gm lemon juice

Instructions:

Preheat the oven to 180°C (160°C fan) and lightly spray a 12-hole, 1/3-cup muffin pan with oil.
With an electric mixer, whip together oil, sugar, and lemon rind until airy and fluffy in a bowl. Slowly add eggs, one at a time, and mix until just combined.
Gently press out extra moisture from the squash. Fold in the squash and hazelnut meal into the sugar mixture. Add the flour and milk, mixing until just incorporated. Transfer the batter into the prepared pan. Bake for 20 minutes or until golden and a skewer inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then move to a wire rack to cool completely.
With an electric mixer, blend cream cheese, icing sugar, and lemon juice until silky. Generously spread atop the muffins once cooled.

We use cookies

Similar Recipes

Lemon squash scones with mascarpone

Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

Squashed Lemon Coconut Pie

Southern Summer Squash Pudding

Zucchini & squash with lemon caper dressing