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Butternut Squash Muffins With A Frosty Top

By Roost
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sides nut free vegetarian hanukkah breakfast
Nutrition per serving    (USDA % daily values)


can't seem to get to the recipe instructions. Can anyone tell me how to make these?
Annie Seyedhossini   •  30 Nov   •  Report
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Ingredients for 12 servings

14 ounces butternut squash puree, a little less than 2 cups

1 3/4 cup light brown sugar

4 large eggs

pinch of salt

2 1/2 cups all purpose flour

2 heaping tsp baking powder

1 tsp ground cinnamon

3/4 cup extra virgin olive oil

1 clementine, zested

1 lemon zested

juice from 1/2 lemon

1/2 cup sour cream

3 TBSP confectioners sugar

1 vanilla bean, split lengthwise and seeds scraped out

lavender flowers (optional)

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