Butternut Squash Muffins With A Frosty Top

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Eat Boutique


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14 oz butternut squash, skin on, de-seeded and roughly chopped

2 1/4 cup light soft brown sugar

4 large free-range or organic eggs

Sea salt

2 1/2 cup all-purpose flour, unsifted

2 x heaping teaspoons baking powder

Handful of walnuts, chopped

1 tsp ground cinnamon

3/4 cup extra-virgin olive oil

1 x clementine, zested

1 x lemon, zested

1/2 x lemon, juiced

1/2 cup sour cream

2 x heaping tablespoons icing sugar, sifted

1 x vanilla bean, split lengthwise and seeds scraped out

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