This is a great recipe adapted from Jamie Oliver's "Jamie at Home" cookbook. In this case I made a healthy version including some whole ingredients.
Makes 9 muffins
Ingredients
For the muffins
200g butternut squash, deseeded and roughly chopped with skin
90ml extra virgin olive oil
2 large eggs at room temperature
1/2 cup (100g) brown sugar
1/2 cup (80g) raw cane sugar
1 + 1/4 cups (145g) whole wheat flour, sifted
2 teaspoon (16g) baking powder
1/4 teaspoon (2g) salt
1/2 teaspoon (4g) ground cinnamon
1/4 cup (30g) walnuts, coarsely chopped
For the frosting
1/2 cup (120ml) Greek yogurt
1 teaspoon (5ml) vanilla bean paste
Zest of 1 lemon
Zest of 1 orange
1 tablespoon (15ml) lemon juice
2 tablespoon (15g) icing sugar, sifted
Optional
Lavender flowers
For the muffins
Preheat the oven at 350ºF (180ºC).
Position the rack in the middle of the oven. Put the paper liners in the muffin pan.
Crush the butternut squash with a food processor and reserve it.
In a small bowl stir in the whole wheat flour, baking powder, salt, ground cinnamon, brown sugar and walnuts.
In a large bowl put the olive oil, the eggs and the crushed butternut squash and whisk them until all the ingredientes are combined.
Bake the muffins for around 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Let muffins cool for 5 minutes on a wire rack.
For the frosting
In a small bowl add the greek yogurt, the lemon and orange zest, the lemon juice, the vanilla bean paste and the icing sugar. Mix everything until all the ingredients are combined.
Take a muffin and put your frosting cream on the top. If you want you can decorate with orange zest and lavender flowers.
This recipe was adapted from Jamie Oliver's "Jamie at Home" cookbook.
Enjoy!!
Position the rack in the middle of the oven. Put the paper liners in the muffin pan.
Crush the butternut squash with a food processor and reserve it.
In a small bowl stir in the whole wheat flour, baking powder, salt, ground cinnamon, brown sugar and walnuts.
In a large bowl put the olive oil, the eggs and the crushed butternut squash and whisk them until all the ingredientes are combined.
Put the dry ingredients on the same bowl as the wet ingredients, stir with a rubber spatula until everything is combined, but it is really important not to overmix the batter in order to have good results.
When all the ingredients are combined, use a medium size scoop spoon (49mm) to put the dough into the muffin pan. The muffin cup will be full.
Bake the muffins for around 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Let muffins cool for 5 minutes on a wire rack.
For the frosting
In a small bowl add the greek yogurt, the lemon and orange zest, the lemon juice, the vanilla bean paste and the icing sugar. Mix everything until all the ingredients are combined.
Take a muffin and put your frosting cream on the top. If you want you can decorate with orange zest and lavender flowers.
This recipe was adapted from Jamie Oliver's "Jamie at Home" cookbook.
Enjoy!!
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