Try this Butternut Squash Muffins with a Frosty Top recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until VERY finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the orange zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
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Serving Size: 1 Recipe (1414g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3431 | ||
Calories from Fat: 1941 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 215.7g | 288 % | |
Saturated Fat 41.8g | 209 % | |
Monounsaturated Fat 136.7g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 1725.6mg | 531 % | |
Sodium 5161mg | 178 % | |
Potassium 2519.7mg | 66 % | |
Total Carbohydrate 293.8g | 86 % | |
Dietary Fiber 20.9g | 84 % | |
Sugars, other 272.9g | ||
Protein 88.4g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3431
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