Butternut Squash Muffins with a Frosty Top

Name: Butternut Squash Muffins with a Frosty Top
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons heaping teaspoons baking powder; 397 grams butternut squash, skin on, deseeded and roughly chopped; 1 clementine, zested; 4 larges free-range or organic eggs; 591 milliliters all-purpose flour, unsifted; 1 teaspoon ground cinnamon; 2 Tbsps heaping tablespoons icing sugar, sifted; 1 lemon, juiced; 1 lemon, zested; 532 milliliters light soft brown sugar; 177 milliliters extra-virgin olive oil; 12 servings Lavender flowers or rose petals, optional; 12 servings Sea salt; 118 milliliters sour cream; 1 vanilla bean, split lengthwise and seeds scraped out; 1 Handful walnuts, chopped

Butternut Squash Muffins with a Frosty Top is a vegetarian recipe with 12 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 19g of fat, and a total of 454 calories. Several people really liked this morn meal. A mixture of rose petals, butternut squash, 1 clementine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. If you like this recipe, you might also like recipes such as Butternut Squash Muffins With A Frosty Top, Butternut Squash Muffin Recipe (with A Frosty Top), and Butternut Squash Muffins.

Instructions

Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.

Equipment you will use

Muffin Tray

Oven

Whiz the squash in a food processor until finely chopped.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Add the sugar, and crack in the eggs.

Ingredients you will need

Sugar

Egg

Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.

Ingredients you will need

Baking Powder

Olive Oil

Cinnamon

Walnuts

All Purpose Flour

Salt

Equipment you will use

Spatula

Fill the paper cups with the muffin mixture.

Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer.

Ingredients you will need

Pop

Equipment you will use

Oven

Skewers

Knife

Remove from the oven and leave the muffins to cool on a wire rack.

Equipment you will use

Wire Rack

Oven

As soon as the muffins are in the oven, make your runny frosted topping.

Equipment you will use

Oven

Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl.

Ingredients you will need

Lemon Juice

Clementine

Lemon Zest

Equipment you will use

Bowl

Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.

Ingredients you will need

Powdered Sugar

Lemon Juice

Sour Cream

Vanilla

Seeds

Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.

Ingredients you will need

Clementine

Fresh Lavender