Squash, Lemon Hazelnut Muffins

These zesty yellow squash muffins make a extraordinary morning tea treat.

The ingredient of Squash Lemon Hazelnut Muffins

• olive oil spray
• 1 2 cup coles brand solution olive oil
• 1 2 cup caster sugar
• 1 tsp finely grated lemon rind
• 2 eggs
• 1 cup finely grated yellow squash
• 1 2 cup hazelnut meal
• 1 cup self raising flour
• 2 tbsp milk
• 125g cream cheese at room temperature
• 1 4 cup coles brand soft icing mixture
• 1 tbsp lemon juice

The Instruction of squash lemon hazelnut muffins

• preheat oven to 180u00b0c or 160u00b0c fan lightly spray a 12 hole 1 3 cup muffin pan gone oil
• use an electric mixer to stress inflection oil sugar and lemon rind in a bowl until fresh open and fluffy emphasis in eggs 1 at a time until just combined
• squeeze excess moisture from squash rouse the squash and hazelnut meal into the sugar mixture advocate in the flour and milk until just combined spoon into prepared pan bake for 20 mins or until golden and a skewer inserted in centre comes out clean cool in pan for 5 mins later transfer to a wire rack to cool completely
• use an electric mixer to stress inflection cream cheese icing sugar and lemon juice in a bowl until smooth early payment more than the cooled muffins

Nutritions of Squash Lemon Hazelnut Muffins

calories: 259 315 calories
calories: 16 4 grams fat
calories: 4 1 grams saturated fat
calories: 24 grams carbohydrates
calories: 14 9 grams sugar
calories: n a
calories: 4 4 grams protein
calories: n a
calories: 135 milligrams sodium
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calories: nutritioninformation