Butternut Squash Muffins With A Frosty Top Recipe

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Jamie Oliver on Food Network
Nutrition per serving    (USDA % daily values)
CAL
455
FAT
57%
CHOL
37%
SOD
19%

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Ingredients for 12 servings

1 teaspoon ground cinnamon

2 heaping teaspoons baking powder

1 lemon, zested

2 1/2 cups all-purpose flour, unsifted

1/2 cup sour cream

3/4 cup extra-virgin olive oil

Lavender flowers or rose petals, optional

1 vanilla bean, split lengthwise and seeds scraped out

14 ounces butternut squash, skin on, deseeded and roughly chopped

2 heaping tablespoons icing sugar, sifted

4 large free-range or organic eggs

1 clementine, zested

Sea salt

2 1/4 cups light soft brown sugar

Handful of walnuts, chopped

1/2 lemon, juiced

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