Butternut Squash, Ricotta & Bacon Streusel Topped Muffins
INGREDIENTS
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2 cups (7.25 ounces) 1/2-inch cubed butternut squash
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Extra Virgin Olive Oil
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Sea salt and freshly ground black pepper, to taste
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2 thick slices (2.25 ounces) smoked bacon, diced
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FOR THE BATTER:
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1 3/4 cup (8.5 ounces) flour
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1 tablespoon (11 grams) baking powder
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1/4 teaspoon (1 gram) baking soda
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1 tablespoon (15 grams) sugar
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1/4 teaspoon (1 gram) sea salt
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6 tablespoons (3 ounces) very cold butter, cut into 12 pieces
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1 cup (225 ml) buttermilk
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1/2 cup (120 grams) fresh ricotta cheese, drained
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4 tablespoons (2 ounces) butter, melted
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1/4 cup (2 ounces) dark brown sugar
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1/4 teaspoon (1 gram) sea salt
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1/2 cup (2.5 ounces) flour
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