Kabocha Squash Mini Muffins

Better Kabocha Squash Mini Muffins
Special Recipe : Better Kabocha Squash Mini Muffins

Summary

Better Kabocha Squash Mini Muffins

This is a simple yet comforting muffin. Tastes more like a spice cake that will stay moist for days. I make this all throughout the fall when kabocha squash is in season.

Servings 24

Integrated

  • 1 serving cooking spray
  • 1 (2 pound) kabocha squash, seeded and cut into wedges
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • 2 large eggs eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup apple cider

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.

  2. Place kabocha squash skin-side down on the baking sheet.

  3. Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.

  4. Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.

  5. Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.

  6. Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Per Serving:

  • 79.5 calories
  • protein 1.6g 3% DV
  • carbohydrates 13.9g 5% DV
  • fat 2.2g 3% DV
  • cholesterol 15.5mg 5% DV
  • sodium 102mg 4% DV.

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