Butternut Squash Muffins with a Frosty Top

I love cookbooks and have too many of them. Some I never use and others there is one -- just one -- recipe that I use. At Borders last weekend, I found in the cookbook section, Jamie At Home, a cookbook AND a garden book. A combinaton that I love!

But it also came with a $35.00 price tag which, in my opinion, is a bit pricey for a casual cookbook buy.

However, one of the recipes intrigued me -- a butternut squash muffin with olive oil for the fat. What is a cook to do?
I made the muffins this week. The recipe makes 24 nice muffins. Actually, they're more cupcakes because of the amount of sugar in them and the frosty top. But they are healthy for they have butternut squash in them!
The frosty top is sour cream and powdered sugar and zest. Decorated with lavender from the garden and zest.

They certainly are a muffin worth keeping.

Did I buy the book? No, I shamelessly copied the recipe on a very small envelope -- the only thing I had to write on in my purse! The recipe, as written on that envelope.

Butternut Squash Muffins With A Frosty Top

14 oz. butternut deseeded and roughly chopped
2 1/2 c. light brown sugar
4 eggs
salt
2 1/2 c. flour
2 heaping t. baking powder
handful walnuts
1 t. cinnamon
3/4 c. olive oil

Frosting:
zest 1 Clementine
Zest 1 lemon, juice 1/2 lemon
2 heaped T. powdered sugar
1/2 c. sour cream
vanilla

Oven 350. Squash in processor. Add all ingredients and whiz. Bake 20-25 min.

Place all ing in bowl and mix well--taste and adjust. Spoon over cakes. Decorate with zest and dried lavender flowers.

Note: I did bake the squash before adding to the food processor.