Butternut Squash Muffins

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

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

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

Crack in the eggs and mix.

Add the flour, baking powder, sugar, cinnamon, olive oil and a bit of salt.

Mix everything.

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

lemon and orange zest

70 ml soured cream

2 tbsp icing sugar

vanilla extract

fruits

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

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

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