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1
Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
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2
Whiz (Jamie's word) the squash in a food processor until finely chopped (I used the grating attachment for my food processor and it worked great).
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3
In a large bowl, add the sugar and crack in the eggs. Whisk in the olive oil, stir in the squash, and set aside.
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4
In a separate bowl, mix your dry ingredients: combine a big pinch of salt, the flour, baking powder, and cinnamon, and mix well. Add your dry ingredients to the wet, along with your walnuts, and gently mix together til everything is moistened. Try not to overdo it with the mixing - you want to just combine everything and no more.
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5
Fill your paper cups with the muffin mixture. Bake in the preheated oven for 20-25 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. Don't overbake! When they are done, remove from the oven and leave the muffins to cool on a wire rack.
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6
To make the frosty topping: Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, powdered sugar, and the vanilla, and mix well. Taste and think about it - adjust the amount of lemon juice or powdered sugar to balance the sweet and sour to your liking. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins. It'll be runny--this is what you want!
