Butternut Squash Muffins

Recipe is from Jamie Oliver's TV series Jamie at Home

14 ounces butternut squash-seeded, not peeled and cut into rough chunks

2 1/4 c. light brown sugar

4 large eggs

Pinch of salt

2 1/2 c.all purpose flour

2 heaping tsp. baking powder

Handful of nuts

1 tsp. cinnamon

3/4 c. olive oil

Preheat oven to 350 degrees and line 24 muffin cups with paper.

In the food processor, pulse the squash until finely chopped--not paste, though. Add the sugar and eggs and pulse to combine. Add the salt, flour, baking powder, nuts, cinnamon, and oil and process until just combined.

Fill muffin cups with batter--I use an ice cream scoop for this. Bake for 20-25 minutes, or until a toothpick inserted comes clean. Frost with a spoonful of Frosty Cream Topping when cooled. Store in the fridge.

Frosty Cream Topping

I use whatever citrus fruit I have on hand and just use a splash of vanilla extract instead of a bean.

1 Clementine. zested

1 lemon, zested

1/2 lemon, juiced

1/2 c. sour cream

2 heaping Tbl. powdered sugar

1 vanilla bean, split and seeded

Combine all ingredients in a small bowl and mix until smooth. I like to let my frosting sit in the fridge while the muffins bake, so it's a little firmer.