Butternut Squash Muffins with a Frosty Top

Ingredients

  • Lavender flowers or rose petals, optional
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 2 heaping tablespoons icing sugar, sifted
  • ½ cup sour cream
  • ½ lemon, juiced
  • 1 lemon, zested
  • 1 clementine, zested
  • + 25 more ingredients
    • ¾ cup extra-virgin olive oil
    • 1 teaspoon ground cinnamon
    • Handful of walnuts, chopped
    • 2 heaping teaspoons baking powder
    • 2 ½ cups all-purpose flour, unsifted
    • Sea salt
    • 4 large free-range or organic eggs
    • 2 ¼ cups light soft brown sugar
    • Lavender flowers or rose petals, optional
    • 1 vanilla bean, split lengthwise and seeds scraped out
    • 2 heaping tablespoons icing sugar, sifted
    • ½ cup sour cream
    • ½ lemon, juiced
    • 1 lemon, zested
    • 1 clementine, zested
    • ¾ cup extra-virgin olive oil
    • 1 teaspoon ground cinnamon
    • Handful of walnuts, chopped
    • 2 heaping teaspoons baking powder
    • 2 ½ cups all-purpose flour, unsifted
    • Sea salt
    • 4 large free-range or organic eggs
    • 2 ¼ cups light soft brown sugar
    • 14 ounces butternut squash, skin on, deseeded and roughly chopped
    • 14 ounces butternut squash, skin on, deseeded and roughly chopped

1. Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. 2. Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.

View full recipe at SpringPad

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