Butternut Squash Muffins with a Frosty Top Recipe : Jamie Oliver : Recipes : Food Network


  • 14 ounces butternut squash, skin on, deseeded and roughly chopped
  • 2 ¼ cups light soft brown sugar
  • 4 large free-range or organic eggs
  • Sea salt
  • 2 ½ cups all-purpose flour, unsifted
  • 2 heaping teaspoons baking powder
  • Handful of walnuts, chopped
  • + 9 more ingredients
    • 1 teaspoon ground cinnamon
    • ¾ cup extra-virgin olive oil
    • 1 clementine, zested
    • 1 lemon, zested
    • ½ lemon, juiced
    • ½ cup sour cream
    • 2 heaping tablespoons icing sugar, sifted
    • 1 vanilla bean, split lengthwise and seeds scraped out
    • Lavender flowers or rose petals, optional

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

View full recipe at SpringPad


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