Butternut Squash Muffins with A Frosty Top

1. Preheat the oven to 180C/gas mark 4. Line your muffin tins with paper cases.
2. Whizz the squash in a food processor until finely chopped. Add the sugar, eggs, a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whizz together. Try not to overdo it with the mixing - you want to just combine everything and no more.
3. 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 skewer or a knife into one of the cakes - if it comes out clean, they're done. Remove from the oven and cool on a wire rack.
4. Make your runny frosted topping. PLace most of the clementine zest, all the lemon zest an dlemon juice in a bow. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and adjust the amount of sugar to balance the sweet and the sour. Put into the fridge until your cakes have cooled, then spoon on the topping.
5. Sewrve on a lovely plate (or a cake stand if you're feeling elegant) with the rest of the clementine zest sprinlked over and lavender or rsoe pettles to decorate.