Easy! Fluffy Kabocha Squash Muffins - flour

Method

• 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.
• Mash the kabocha with a folk or a potato masher.
• Preheat the oven to 180C.
• Beat the margarine well with a whisk until creamy.
• Add vegetable oil and combine.
• Then add the sugar and vanilla oil and whisk well.
• Add eggs one at a time, whisking quickly to combine well.
• 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.
• The batter is done when all the ingredients are well combined.
• 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.)
• 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.
• They are fluffy, soft and tasty.
• Taste of simple kabocha flavor delicious.
• 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!
• Here is a Halloween version.
• In fact, this recipe is almost the same as "Fluffy Kabocha Squash Steamed Cake".
• The difference is the baking procedure.
• It's good when steamed too.
• You can enjoy two different versions, baked or steamed.
• Both are delicious.
• I think it would be delicious if you add chocolate chips, jam or cream cheese as an accent.