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You might think I’m mad using butternut squash to make muffins, but it’s really just like using carrots, as the two vegetables are very similar. Give these a go – they’re a perfect naughty-but-nice treat
Preheat the oven to 180°C/350°F/gas 4.
On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there’s no need to peel it).
Place the squash in a food processor and whiz until finely chopped.
Add the sugar and crack in the eggs.
Add a tiny pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil, then whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.
Line a 12-hole cupcake tray with paper cases.
Use tablespoons to fill the paper cases three- quarters of the way up with mixture.
Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through.
Use a microplane to finely grate the clementine and lemon zest onto a board, then add most of it to a mixing bowl, keeping a little bit to one side.
Add the soured cream to the bowl, sift in the icing sugar and mix well.
Put the icing into the fridge until your cakes have cooled completely.
Once cool, spoon the icing onto the cakes then scatter with the remaining clementine and lemon zest, then tuck in.
To check if they’re done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly wet cook for a little longer.
Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.
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