A savory and sweet summer treat.
Ingredients
- 2 cups cake flour
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 1¼ cups granulated sugar
- 6 tablespoons sunflower oil
- 2 eggs
- 1⁄3 cup buttermilk
- 2 teaspoons lemon juice (fresh squeezed)
- 1 teaspoon vanilla extract
- 1½ cups grated yellow squash (drained and pressed until dry)
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1½ cups powdered sugar
- 3 tablespoons blackberry purée
- 1 tablespoon lemon juice
- Garnish
- Fresh blackberries
- Fresh mint leaves
Instructions
Preheat oven to 350°F. Line a muffin tin with papers and set aside.
In a small bowl, combine flour, baking powder and salt, mix well and set aside.
In another bowl, combine the sugar and oil, whisk to combine and then add the eggs, buttermilk, lemon juice and vanilla.
Combine the wet and dry ingredients, mix gently until just combined (do not over-mix). Fold in the yellow squash and zest.
Spoon the batter into muffin cups and bake for 10 to 15 minutes, until golden brown. Remove from the tin and allow to cool completely before glazing
FOR THE GLAZE
In a small bowl, combine powdered sugar, berry purée and lemon juice. Blend until evenly mixed and then spoon the glaze over the cooled muffins.
Garnish with fresh berries and mint leaves.
