Butternut Squash Ricotta Bacon Streusel Topped Muffins

Ingredients

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

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