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Butternut squash muffins with a frosty top


Butternut squash muffins with a frosty top Recipe

Ingredients:
  • 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
  • 1 teaspoon ground cinnamon
  • 175 ml extra virgin olive oil
  • zest of 1 clementine
  • zest of 1 lemon and juice of a lemon 1 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
Directions:
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