Kabocha Squash Muffins
Kabocha squash is a Japanese variety of winter squash and is known for its sweet flavor and smooth texture.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Kabocha Squash Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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Cut the kabocha squash into small chunks and steam until tender. Mash the cooked squash and set aside.
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In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, beat the eggs, brown sugar, vegetable oil, and vanilla extract until well combined. Stir in the mashed kabocha squash.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Fold in the chopped walnuts.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
