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Preheat the oven to 180 °C (fan), line a muffin tray with paper cases. Finely grate the butternut squash flesh. Peel and quarter the apple, remove the core, grate finely and, together with the lemon juice, mix into the butternut squash. 
In a bowl, mix the flour, ground nuts, baking powder, cinnamon, and the butternut squash and apple mixture together. Slightly whisk the egg in a separate bowl. Add the sugar, oil, vanilla sugar and sour cream, and mix well. Add to the flour mixture and quickly mix in. Distribute the mixture equally among the paper cases and sprinkle the chopped walnuts on top. Bake in the pre-heated oven for approx. 25 minutes until golden brown. 
Remove from the oven, allow to cool in the tin for a few moments and subsequently allow to cool on a wire rack. To reduce the amount of phosphate, use cream of tartar instead of baking powder. If you wish, you can vary the types of flour used, e.g. by substituting half of the normal for wholemeal flour – and then adding a little more liquid to the mix if needed. The muffins will be somewhat flatter as a result, but taste just as delicious!