Thursday, March 24, 2011

Butternut Squash Muffins

Ingredients for the muffins:
14 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light brown sugar
4 large eggs
sea salt
2 1/2 cups all purpose flour
2 heaping teaspoons baking powder
handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra virgin olive oil

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Ingredients for the frosting:
1 clementine, zested, or 2 T orange zest
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping T confectioners' sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
candied violets or rose petals

Preparing the muffins:
Preheat the oven to 350 degrees F. Line muffin tins with paper cups.

Put the squash in a food processor and pulse until finely chopped. Add the sugar and the eggs. Add a pinch of salt, flour, baking powder, walnuts, cinnamon and olive oil and pulse until combined. Fill the paper cups with the muffin mixture.

Bake in the preheated oven for 20 to 25 minutes or until a toothpick comes out clean. Cool on a wire rack.

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Preparing the frosting:
Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, confectioners' sugar and vanilla seeds and mix well. Taste and adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put the frosting in the refrigerator until the muffins are cool enough to spoon onto the top. Sprinkle more clementine zest over the top, and/or place a candied violet or rose petal on top.

Makes 12 muffins


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