Butternut Squash Muffin Recipe (With A Frosty Top)

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Jamie Oliver


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1 teaspoon ground cinnamon

zest of 1 lemon and juice of a lemon

4 large free range or organic eggs

zest of 1 clementine

175 ml extra virgin olive oil

2 heaped tablespoons icing sugar sifted

2 heaped teaspoons baking powder

for the frosted cream topping

optional lavender flowers or rose petals

140 ml soured cream

300 g plain flour unsifted

350 g light soft brown sugar

400 g butternut squash skin on deseeded and roughly chopped

sea salt

a handful of walnuts

1 vanilla pod split lengthways and seeds scraped out

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