24th March 2008

    Butternut Squash Muffins with a Frosty Top

    posted in Breads and Muffins |


    Lisa made these muffins adapted from a recipe found in Jamie Oliver’s cookbook, Jamie At Home. She cut the oil way down from the recipe, and nixed the walnuts (Whole Foods apparently didn’t stick them in the bag), but they turned out pretty darn good just the same.

    Lisa says:

    “With a Frosty Top”? What a random name… why can’t they just be called Butternut Squash Muffins?

    Chris says:

    ‘Cause he’s a Brit… I hear they talk funny. Besides, it’s not like a traditional frosting… it’s a bit… goopier.

    Lisa says:

    It’s almost as if you should dip each one in the frosting just before you eat it.

    Chris says:

    Well with all the extra frosting we ended up with, that’s exactly what I’m doing.

    Lisa says:

    I love that citrus taste! Okay, if these stay in the house any longer they’ll migrate directly from the kitchen into my mouth.

    Chris says:

    Looks like the folks at work are getting muffins tomorrow!

    Butternut Squash Muffins with a Frosty Top
    ——————————————
    14 ounces butternut squash, seeded and roughly chopped
    1 & 1/4 cups light brown sugar
    4 large organic eggs
    pinch of salt
    2 & 1/2 cups all-purpose flour, unsifted
    2 heaping tablespoons baking powder
    1 teaspoon ground cinnamon
    3 tablespoons extra-virgin olive oil
    1/4 cup applesauce

    For the Frosty Topping:
    1 orange, zested
    1 lemon, zested
    1/2 lemon, juiced
    1/2 cup 2% Greek yogurt
    2 heaping tablespoons powdered sugar, sifted
    1/2 teaspoon vanilla extract

    Preheat the oven to 350F. In a food processor, pulse the butternut squash until finely chopped. Add the sugar and eggs. Add in a pinch of salt, the flour, baking powder, cinnamon, olive oil, and applesauce and mix until well beaten. Scrape the sides if needed, and mix only until everything is well combined.

    Fill a regular sized muffin tin lined with paper cups until each cup is just over 3/4 full. Cook 20 – 25 minutes until a wooden toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool on a wire rack.

    For the topping: Place the zest and lemon juice in a bowl. Add the yogurt, the sifted powdered sugar and vanilla and mix well. Taste, and adjust the sweet and sour accordingly. Keep in the fridge until ready to top the muffins. Sprinkle the topped muffins with a little more orange zest.

    Makes 18-20 muffins

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    This entry was posted on Monday, March 24th, 2008 at 8:11 pm and is filed under Breads and Muffins. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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