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Butternut Squash Muffins with a Frosty Top Recipe

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This recipe for Butternut Squash Muffins with a Frosty Top is from MammaJeans Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 oz. butternut squash, skin on,deseeded and roughly chopped.
2 1/4 c. light soft brown sugar
4 eggs
sea salt
2 1/2 c. all-purpose flour, unsifted
2 heaping t. baking powder
handful of walnuts, chopped
1 t. ground cinnamon
3/4 c. extra virgin olive oil

frosting:
1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 c. sour creme
2 heaping T. icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out.
lavender flowers or rose petals, optional
Directions:
Directions:
Preheat oven to 350º, line muffin cups with papers.

Whiz the squash in food processor until finely chopped. Add the sugar, crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil, whiz together until well beaten. try not to over mix, you just want to combine everything and no more;.
Fill the paper cups with muffin mix, bake for 20-25
minutes.
As soon as the muffins are in oven, make your runny frosting. Place most of the clementine zest, lemon zest and lemon juice in a bowl, add sour creme, icing sugar and vanilla seeds and mix well., taste, add more lemon zest or sugar to male a sweet and sour taste. Put in the refrigerator until muffins have cooled down, then spoon muffins with frosting. Sprinkle with the rest of the clemintine zest, for an interesting flavor, add dried lavendar or rose petals.

 

 

 

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