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These muffins use butternut squash for a bold colour and light texture, and with an icing that’s lightened with cream cheese and spiked with maple syrup, you’ll be sneaking in a second before you know it. These muffins use butternut squash for a bold colour and light texture, and with an icing that’s lightened with cream cheese and spiked with maple syrup, you’ll be sneaking in a second before you know it.
Muffins
200g butternut squash flesh, roughly chopped
2 free-range eggs
175g plain flour
175g soft brown sugar
1½ tsp baking powder
zest 1 orange
1 tsp vanilla essence
85ml canola oil
½ tsp salt
12-hole muffin tray with cases
Icing
100g Anchor Unsalted Butter, at room temperature
500g Anchor Cream Cheese, at room temperature
1 cup icing sugar
3 tsp maple syrup
orange zest to garnish top of muffins
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