Butternut Squash And Walnut Muffins Recipe

Name: Butternut Squash And Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 400 grams Butternut Squash, Peeled, Deseeded And Roughly Chopped; 4 Large Eggs; 350 grams Light Soft Brown Sugar; 300 grams Plain Flour; 1 dash Salt; 2 teaspoons (heaped) Baking Powder; 60 grams Walnuts, Roughly Chopped; 1 teaspoon Cinnamon; 175 milliliters Sunflower Oil; FOR THE FROSTING:; 50 grams Unsalted Butter, At Room Temperature; 300 grams Icing Sugar; 125 grams Refrigerated Cream Cheese (Philadelphia); 1 teaspoon Lemon Juice Or More As Desired

Servings: persons

FOR THE MUFFINS:
400 grams Butternut Squash, Peeled, Deseeded And Roughly Chopped
4 Large Eggs
350 grams Light Soft Brown Sugar
300 grams Plain Flour
1 dash Salt
2 teaspoons (heaped) Baking Powder
60 grams Walnuts, Roughly Chopped
1 teaspoon Cinnamon
175 milliliters Sunflower Oil
FOR THE FROSTING:
50 grams Unsalted Butter, At Room Temperature
300 grams Icing Sugar
125 grams Refrigerated Cream Cheese (Philadelphia)
1 teaspoon Lemon Juice Or More As Desired

1
For the muffins:
2
Line a 12 count standard muffin tin with paper muffin cases. Preheat oven to 180 C/350 F/gas 4 (160 C for fan oven).
3
Whiz the squash through a food processor to chop it up finely or use a sharp knife and cutting board. Tip the squash into a bowl and add the eggs and sugar and mix/whisk together. Then add all remaining muffin ingredients and beat until just combined.
4
Spoon into 12-18 (depending on size of muffin case) muffin cases and fill each case 2/3 to 3/4 full.
5
Bake in the preheated oven for 20 - 25 minutes (15 - 20 minutes for fan oven).
6
Rotate the muffin tray about half way through cooking to help with even cooking. Don't bang the oven door shut, do it gently!
7
When cooked, immediately turn out the muffins onto a cooling rack or they go a bit tough and dry inside. Allow to cool before icing.
8
For the icing:
9
In a large bowl beat the butter and icing sugar together-it should form a bread crumb texture. Then add a splash of lemon juice and mix in the cream cheese. Beat well until thoroughly mixed together. If it's a little bit runny, put it in the fridge to harden slightly, or add a tad more icing sugar.
10
Ice your muffins however you choose (pipe it or spread it). Put muffins in fridge for maybe 20 minutes to harden the icing a little. Then serve whenever you want.

2312

kcal

Calories

145

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE MUFFINS:, 400 grams Butternut Squash, Peeled, Deseeded And Roughly Chopped, 4 Large Eggs, 350 grams Light Soft Brown Sugar, and more.

Yes, Butternut Squash And Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash And Walnut Muffins

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