ANTW Advent Calendar, Day 5 : Emergency Butternut Squash Muffins

Having spent all morning in the clutches of Halfords and Toys R Us, I was looking forward to an afternoon writing Christmas cards whilst shouting at the cats to stop destroying the tree. Sadly it’s not to be as I’ve just been told, in my 3 year old’s rather cryptic way, that he needs 15 “deeeelicious treats” to take to his nursery Christmas party, tomorrow. So now I’m baking and I thought perhaps there were others out there who might find themselves in a similar situation or just fancied something tasty  to ease the cold.

Last year I sent a tin of charred cup cakes so was tempted to send him off with some Mr Kipling slices this year but my husband talked me in to these Butternut Squash Muffins, courtesy of Jamie Oliver. Not only are they super easy to make but hopefully the children won’t have a clue that they’re actually healthy, which all leaves me feeling quietly smug.

Butternut Squash Muffins with a Frosty Top

by Jamie Oliver

Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.

Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.

Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.

As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes.

Here are mine :

Butternut Squash Muffins

And here are Jamie’s :


He obviously just used a different lens.

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