Butternut squash Muffins

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the butternut squash, cut into pieces, salt, add a tablespoon of olive oil, and bake in the oven at 170°C (338°F) for 45 minutes.

Step 2

In a deep bowl, blend the baked squash with an immersion blender, add lime juice, eggs, butter, and milk, and blend until smooth.

Step 3

In a separate bowl, combine ground almonds and oats, add cream of tartar and cinnamon, mix gently, and gradually incorporate into the squash puree.

Step 4

Spoon the batter into muffin tins, sprinkle with pecan nuts, and bake for 25 minutes at 180°C (356°F).

Step 5

Decorate with candied orange peel.