Easy! Fluffy Kabocha Squash Muffins

Name: Easy! Fluffy Kabocha Squash Muffins
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Kabocha squash (without seeds and rind); 100 grams Cake flour; 50 grams Bread flour; 5 grams Baking powder; 100 grams Light brown sugar (or regular sugar); 40 grams Margarine; 40 grams Vegetable oil; 2 large Egg; 1 few drops Vanilla oil (if available)

cookpad.japan @cookpad_jp

It's the same recipe for "Easy One Bowl Sweets Banana Muffin". I just replaced bananas with kabocha. This recipe is almost same as "Fluffy Kabocha Squash Steamed Cake". The difference is the baking procedure.

This is a pretty easy recipe! Margarine becomes creamy when beaten with a whisk even right after you take it out from the refrigerator. You don't need to bring it to room temperature. Each oven is different and the temperature varies. So adjust the baking time and temperature. I baked in 5 cm diameter aluminium cups lined with cupcake paper cups. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

Saved

Ingredients

8 servings

200 gramsKabocha squash (without seeds and rind)
100 gramsCake flour
50 gramsBread flour
5 gramsBaking powder
100 gramsLight brown sugar (or regular sugar)
40 gramsMargarine
40 gramsVegetable oil
2 largeEgg
1few drops Vanilla oil (if available)

Saved

Steps

1

Remove the seeds and skin from the kabocha and chop into 2-3 cm pieces. Place in a microwave safe bowl and cover loosely with plastic wrap. Microwave until fork tender.
2

Mash the kabocha with a folk or a potato masher. Preheat the oven to 180℃.
3

Beat the margarine well with a whisk until creamy. Add vegetable oil and combine. Then add the sugar and vanilla oil and whisk well.
4

Add eggs one at a time, whisking quickly to combine well.
5

Sift both flours and baking powder into the bowl and combine with a spatula. When all the dry ingredients are incorporated, add the kabocha squash.
6

The batter is done when all the ingredients are well combined.
7

Oil the muffin cups or place cupcake liners and pour in the batter until cups are 3/4 full. (I used aluminum cups for pudding.)
8

Bake in a preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick near the center. If it comes out clean, it's done.
9

They are fluffy, soft and tasty. Taste of simple kabocha flavor delicious.
10

Cut in halves. It's moist and not dry. When it's cool enough, wrap with plastic wrap. They're really tasty the day after baking, too!
11

Here is a Halloween version.
12

In fact, this recipe is almost the same as "Fluffy Kabocha Squash Steamed Cake". The difference is the baking procedure.
https://cookpad.wasmer.app/us/recipes/149952-fluffy-kabocha-squash-steamed-mini-cakes

Fluffy Kabocha Squash Steamed Mini Cakes
13

It's good when steamed too. You can enjoy two different versions, baked or steamed. Both are delicious.
14

I think it would be delicious if you add chocolate chips, jam or cream cheese as an accent.