Kabocha Muffins

Kabocha Muffins are a delightful Japanese dessert that combines the natural sweetness of kabocha squash with a light, fluffy texture. These muffins are perfect for a cozy afternoon treat or a unique twist on traditional baked goods.

Ingredients

• Kabocha squash - 200 grams, cooked and mashed
• All-purpose flour - 100 grams
• Granulated sugar - 50 grams
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Egg - 1 large
• Milk - 60 ml
• Vegetable oil - 30 ml
• Vanilla extract - 1 teaspoon

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
4. Add the mashed kabocha squash to the wet ingredients and mix until smooth.
5. Gradually fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 28 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 200 mg
• Cholesterol: 70 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Kabocha squash is rich in vitamins A and C, which support immune health.
• These muffins provide a good source of fiber, aiding in digestion.

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