adapted from Jamie At Home
Yield: About 12 muffins
For the muffin:
14 ounces butternut squash, skin on, seeds removed and roughly chopped
2 1/4 cups light brown sugar
4 large eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping tsp baking powder
1/4 cup walnuts, chopped
1 tsp ground cinnamon
3/4 cup extra-virgin olive oil
For the Topping
1 clementine or mandarin, zested
1 lemon, zested (I used a meyer lemon.)
1/2 lemon, juiced
1/2 cup sour cream
2 heaping Tbsp powdered sugar, sifted
1 tsp vanilla
Preheat oven to 350°
Line muffin tins with paper cups.
Using a food processor, finely chop the butternut squash. Add the sugar and eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and mix, in the processor, until beaten. It should be just combined. Do not over mix.
Fill the paper cups with the muffin mixture. Bake for 20-25 minutes. Check for doneness with a toothpick or knife. It should come out clean if the muffins are done. If they are done, remove them from the oven. If not add a few more minutes baking time. Recheck. Cool the muffins on a wire rack.
While the muffins are baking, make the topping. The mixture will be a little runny. Place most of the clementine or mandarin zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, powdered sugar and vanilla. Mix well. Taste and adjust lemon juice or powdered sugar to get the balance of sweet and sour that you prefer. Put the mixture into the refrigerator until the muffins are cooled, then spoon the topping onto the muffins.