Kid Approved Butternut Squash Muffins with Citrus Glaze

I saw this recipe and had to try it, because I have been having such a blast cooking squash this fall that I just had to give a whirl.  I took them to my sister's house when I went to babysit and her three children and the children devoured them...and I mean devoured them.  I liked them also.  I made a few changes to Jamie Oliver's recipe...adding more squash spices and citrus juice, and I didn't have any nuts, so I didn't add any, which was fine for the children.  So give it a try,  sneak in the squash.

Jamie Oliver’s Butternut Squash Muffins with Citrus Glaze

2 cups of cooked and mashed butternut squash

¼ cup brown sugar

4 large eggs

1 teaspoon vanilla

Dash of salt

2 ½ cups flour

2 teaspoons baking powder

Handful of walnuts

1 teaspoon ground cinnamon

Dash of ginger and cloves

¾ cup oil

Citrus Glaze

Zest of 1 clementine, orange or tangelo

Zest of  1 lemon

Juice of ½ lemon and ½ a Clementine (orange or tangelo)

½ teaspoon of vanilla

½ cup of greek yogurt

1 cup of powdered sugar

Preheat the oven to 350°F.

 Line your muffin tins with paper cups.

Whiz the squash in a food processor until finely chopped. Add the sugar, and eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and  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 cups with the muffin 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 citrus juice in a bowl. Add the yogurt, powdered sugar, vanilla 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 onto the muffins.