Butternut, almond and apricot muffins with creme fraiche icing

Butternut, almond and apricot muffins with creme fraiche icing

Photo by Tamara West

Nadia Lim

Bite 25/2/2013

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I adore butternut and it’s now in season! Similar to pumpkin, it usually features in savoury dishes, however because of its slight sweetness and nutty flavour I thought it might be nice in baking, like carrot, and it was! Here is the resulting recipe. 
Makes 12 medium muffins.

Ingredients

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½ cup Golden syrup
½ cup Brown sugar
1 tsp Vanilla essence/extract
¼ cup Canola oil, or use another neutral oil, eg. soyabean, grapeseed, macadamia
3 Eggs, beaten
1 tsp Mixed spice
2 cups Almond meal, or almond flour or ground almonds
1½ tsp Baking powder, (gluten-free)
2½ cups Butternut pumpkin, grated. (about 300g)
1 Lemon, finely grated zest. Or use an orange
½ cup Dried apricots, chopped.

Creme fraiche icing

150 g Creme fraiche
¼ cup Gluten-free icing sugar

Directions

  1. Heat oven to 180 degC fan-bake. 
  2. Line a medium 12-pan muffin pan with paper cases.
  3. Place all ingredients, except dried apricots, in a food processor and blend until well combined. 
  4. Transfer to a bowl and stir in dried apricots. 
  5. If you don’t have a food processor, simply mix all ingredients together in a large mixing bowl until well combined
  6. (you don’t have to worry about over-mixing the muffin batter as there is no gluten in it).
  7. Spoon mixture into paper cases, filling to the top. Bake for 30-35 minutes or until a skewer comes out clean when inserted in the middle. 
  8. Stand a few minutes before turning out. Leave to cool completely before icing. 
  9. To make icing, mix creme fraiche with icing sugar and spread over cupcakes

Nadia recommends: The cupcakes will keep in the fridge for a week. They freeze well too. 

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