Butternut Squash and Walnut Muffins

For the muffins:
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).

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.

Spoon into 12-18 (depending on size of muffin case) muffin cases and fill each case 2/3 to 3/4 full.

Bake in the preheated oven for 20 – 25 minutes (15 – 20 minutes for fan oven).

Rotate the muffin tray about half way through cooking to help with even cooking. Don’t bang the oven door shut, do it gently!

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.

For the icing:

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.

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.