Jamie Oliver's butternut muffins

'Tis the season for squash and other autumnal vegetables. I personally am a huge fan of butternut. It is far tastier than pumpkin in general. Still, at the moment we have a bit of a glut at home. So I made these. They were very nice.

Makes 12 muffins

Ingredients:

200 g butternut (no need to peel), cut into chunks
175 g sugar
1/2 tsp cinnamon
150 g flour
pinch of salt
1 tbsp baking powder
2 eggs
handful of nuts (walnuts or pecans for preference)
5 tbsp olive oil
Icing:
70 g sour cream (or more)
1 tbsp icing sugar
1 vanilla pod OR 1 tsp vanilla
lemon zest
seasonal berries or something from the shop

Heat the oven to 180 degrees. Throw the butternut into a food processor and cut it up into very little bits. Once it's done, add the sugar, cinnamon, flour, salt, baking powder, eggs, nuts, and olive oil to the food processor with the butternut and switch it on again. Line a muffin tray with paper baking cups, then pour the mixture into the cups (each about 2/3 to 3/4 full). Shove in the oven and bake for about 25 minutes. When they're done, take them out and leave them to cool for a bit. Mix the sour cream, icing sugar, vanilla and lemon zest together. When cool enough, ice the muffins (adding berries on top of some if you so wish) and leave the icing to set. Enjoy.