My kids simply love butternut! Love it any way, especially this way. I came across this recipe when I wondered what else I could make with left over butternut and found this recipe from Jamie Oliver.. Really great. All I did was add the almonds.. Pecans and even crispy bacon will be great on top too!
400ml cooked butternut squash, and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
Handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil
For the Frosted Cream Topping:
1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
Lavender flowers or rose petals, optional
Directions
Preheat the oven to 180C. Line your muffin tins with paper cups if you like but not necessary.
Whiz
the squash in a food processor until 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 clementine 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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