Butternut squash muffins with a frosty top

Butternut squash, skin on

Clementine zest of

Lemon zest of

Eggs, large free-range

Lemon juice of

heaped tsp Baking powder

Brown sugar, light soft

Cinnamon, ground

heaped tbsp Icing sugar

Plain flour unsifted

Sea salt

Olive oil, extra virgin

Vanilla pod split lengthways and seeds scraped out

Walnuts

Soured cream

Lavender flowers or rose petals optional