19 septembre 2015
Food Revolution: Muffins a la courge
C'est le temps des courges, cette recette presente par Jamie Oliver, tombait pas mal dans mes cordes.
J'ai skippe le cremage, mais je vous laisse les infos, si vous feelez fancy ;)
Avant, a regarder avec les enfants:
400g butternut squash (ie pumpkin), deseeded and roughly chopped
350g light soft brown sugar
4 large eggs
300g plain flour, unsifted
2 tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil
for the frosted cream topping
zest of 1 clementine
zest of 1 lemon and
juice of 1/2 a lemon
140ml soured cream
2 heaped tablespoons icing sugar, sifted
1 vanilla pod, split lengthways and seeds scraped out
for the cream cheese frosting
1 package (250g) cream cheese, softened
1 tsp vanilla extract
lemon juice, to taste
icing sugar, sifted, to taste
Preheat the oven to 180°C.
Line your muffin tins with paper cases. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten.
Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes.
Remove from the oven and leave the cakes to cool on a wire rack.
To make your runny frosted topping: Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes. Sprinkle with the rest of the clementine zest sprinkled over.
To make the cream cheese topping: Beat the cream cheese for a few seconds to soften. Beat in the vanilla. Add the lemon juice a tablespoonful at a time. Same for the icing sugar. Rely on your taste and balance the tartness of the juice and the sweetness of the sugar according to what you like!