Jamie Olivers Butternut Squash Muffins Recipes

BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP

Butternut Squash Muffins with a Frosty Top image

My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar - I've simply swapped carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off. Give these little cakes a go - they're a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!

Provided by Jamie Oliver

Time 1h50m

Yield 12 muffins

Number Of Ingredients 16

Ingredients

14 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
1 teaspoon ground cinnamon
Handful of walnuts, chopped
3/4 cup extra-virgin olive oil
1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
Lavender flowers or rose petals, optional

Steps:

Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.

JAMIE OLIVER'S BUTTERNUT SQUASH MUFFINS

Jamie Oliver's Butternut Squash Muffins image

From jamie at home television series - he also has a frosting for these on his website, but I love them just plain. http://www.channel4.com/food/recipes/chefs/jamie-oliver/butternut-squash-muffins-with-a-frosty-top-recipe_p_1.html

Provided by Busy Student

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

400 g butternut squash or 400 g acorn squash, skin on, deseeded and roughly chopped
350 g light brown sugar
4 eggs, large
1 pinch sea salt
300 g flour, unsifted
2 teaspoons baking powder, heaping
75 g walnuts
1 teaspoon ground cinnamon
175 ml extra virgin olive oil

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Place squash in blender/food processor and finely chop.
Add remaining ingredients to blender/food processor and process until combined.
Fill muffin tin with mixture.
Bake 20-25 minutes until toothpick inserted comes out clean.
Cool on a wire rack.

Nutrition Facts : Calories 395.2, Fat 18.5, SaturatedFat 2.7, Cholesterol 62, Sodium 143.1, Carbohydrate 53.3, Fiber 1.9, Sugar 29.7, Protein 6

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Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.Whiz the squash in a food processor until finely chopped.
Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten.
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Try not to overdo it with the mixing – you want to just combine everything and no more.Fill the paper cases with the cake mixture.

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