Butternut Squash Muffins


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Here's how to make butternut squash muffins. They're quick, easy to make and delicious.
Composition / Ingredients

1 butternut squash
175 gr (6 oz) plain flour
175 gr (6 oz) light brown sugar
2 eggs
1 tsp baking powder
1/2 tsp cinnamon
90 ml olive oil
a pinch of salt
Butternut Squash






Cut the neck end of the butternut squash, peel and chop, then whizz until finely chopped.
Mixing






Crack in the eggs and mix.
Add the flour, baking powder, sugar, cinnamon, olive oil and a bit of salt.
Mix everything.
Filling the Cases & Baking


Fill the paper cases 3/4 and bake on the preheated oven at 180°C for 25-30 min until golden.
Icing Ingredients

lemon and orange zest
70 ml soured cream
2 tbsp icing sugar
vanilla extract
fruits
Mixing





Grate the lemon and orange zest, add the soured cream and mix with the icing sugar and a bit of vanilla extract.
Cooling

Take the muffins out of the oven and leave them to cool a bit before adding the icing.
Decorating



After the muffins have cooled pour the icing on top of them and decorate as you wish.