Butternut squash muffins with a frosty top


  • 400 g butternut squash, skin on, deseeded and roughly chopped
  • 350 g light soft brown sugar
  • 4 large free-range eggs
  • sea salt
  • 300 g plain flour, unsifted
  • 2 heaped tablespoons baking powder
  • 1 handful walnuts
  • + 8 more ingredients
    • 1 teaspoon ground cinnamon
    • 175 ml extra virgin olive oil
    • zest of clementine
    • zest of 1 lemon and juice of ½ a lemon lemon
    • 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

Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You ...

View full recipe at SpringPad


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