Squash Muffins

Here is an easy recipe for delicious muffins with squash.

3 eggs, 250 g sugar, 2½ dl oil, 350 g squash, 320 g flour, 3 teaspoons baking powder, 2 teaspoons vanilla sugar, 5 teaspoons ground cinnamon.
Garnish: 250 g natural cream cheese, 175 g butter, 150 g caster sugar, 2½ teaspoons vanilla sugar, whole walnuts.

Grate the squash on the coarse side of the raw food star. Beat the eggs and sugar until fluffy. The oil is added. Then stir in the other ingredients. Divide the dough into muffin tins, which are filled 2/3 full. Bake at 190 degrees in a convection oven for 20 minutes, until they feel firm on top. Cool on a wire rack. The cream cheese is stirred together and distributed over the cakes with a piping bag. Garnish with walnuts at the end.

Make your squash muffins look extra inviting by wrapping them in brown food paper and tying them with a coarse string. They are brilliant for many different occasions. If there is a walnut allergy among your friends, you can decorate with anything else, for example large flakes of grated white chocolate or create a fine pattern with caramel sauce.