Charline's Squash Muffins with Feta Whipped Cream

Ingredients

12 servings

• 400 g of squash
• 100 g of whole wheat flour
• 1 pinch of pepper
• 1 good pinch of salt
• 1/2 teaspoon of paprika
• 1 teaspoon of baking powder
• 2 eggs
• 50 g of fromage blanc
• 120 g of heavy cream
• 80 g of feta
• 1 pinch of pepper
• 1 pinch of salt

Steps

1. 1

   Cook the diced squash for 15 minutes in boiling water (or steam it).

2. 2

   Meanwhile, prepare the whipped cream: In a stainless steel bowl (placed in the freezer with the mixer beaters 2 hours before), put 100g of heavy cream and whip it with a mixer (on minimum power). The whipped cream must be firm and hold its shape. In a second bowl, mix the feta with the remaining heavy cream, salt, and pepper until you get a smooth texture. Incorporate the whipped cream into the feta cream in 3 batches, gently using a spatula.

3. 3

   Blend together: the squash cubes, flour, eggs, fromage blanc, baking powder, salt, pepper, and paprika.

4. 4

   Pour the mixture into muffin molds (fill 3/4 full) and bake in the oven for 35 to 40 minutes at 190°C.

5. 5

   Once the muffins have cooled completely, pipe or spoon the whipped cream on top!