Kabocha Squash Mini Muffins
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
57
Spice
57
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Sugar1 cup
Brown Sugar2 tbsps
Canola Oil1 tbsp
Olive Oil2
Eggs1 tsp
Vanilla Extract1 cup
Whole Wheat Flour1 cup
All-Purpose Flour2 tsps
Ground Cinnamon1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Apple CiderDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Line a baking sheet with aluminum foil and grease lightly with cooking spray
3
Place kabocha squash skin-side down on the baking sheet
4
Roast in the preheated oven until fork-tender, 30 to 40 minutes
5
Cool until easily handled, about 10 minutes
6
Scoop squash flesh into a food processor; puree until smooth
7
Discard skin
8
Reduce oven temperature to 350 degrees F (175 degrees C)
9
Grease 2 mini muffin tins with cooking spray
10
Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth
11
Beat in eggs, 1 at a time
12
Stir in 3/4 cup pureed squash and vanilla extract
13
Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl
14
Stir gradually into the sugar mixture, alternating with apple cider, until smooth
15
Pour into muffin tins, filling each cup 3/4 full
16
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes