
Butternut Squash Muffins

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 12 muffins
Ingredients:
Muffins:
-
14 ounces (~400 g) or approx. 1/2 of a butternut squash, deseeded, skin on and roughly chopped
-
2/3 cup brown sugar
-
4 eggs
-
Salt
-
2 1/2 cups whole wheat flour
-
2 teaspoons baking powder
-
1 tsp ground cinnamon
-
3/4 cup apple sauce or yogurt
-
Handful of walnuts or raisins (optional)
-
Pinch of salt
Frosting:
-
Zest of 1 lemon
-
Zest of 1 small orange
-
Juice of 1/2 lemon
-
1/2 cup greek yogurt
-
2 tbsp icing sugar
-
1/2 tsp vanilla
How To:
Muffins:
-
Preheat the oven to 350 F. Grease muffin tins or line them with paper cups.
-
Place squash in food processor (or blender) and whiz around until finely chopped.
-
Add sugar and crack in the eggs.
-
Add the flour, baking powder, cinnamon, yogurt, walnuts (or raisins), and a pinch of salt.
-
Process or blend until until combined You may need to scrape down the sides with a rubber spatula.
-
Fill the muffin tins with the mixture.
-
Bake in preheated oven for 20 to 25 minutes or until a toothpick comes out of the muffins clean.
Frosting:
-
Zest lemon and orange into a small bowl.
-
Squeeze juice from 1/2 lemon into the bowl.
-
Add the greek yogurt, icing sugar and vanilla and mix well.
-
Put in fridge until the muffins have cooled and then spoon onto the muffins
-
Enjoy!
Make it Fun!
Involve kids by letting them help crack the eggs. They may drop a shell or two the first time they try, but they will love the challenge!
For Leftovers...
Enjoy as a snack without the frosting, or spread it on for a delicious dessert!