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.
Provided by MELANIESAYSHI
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
- Place kabocha squash skin-side down on the baking sheet.
- 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.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 13.9 g, Cholesterol 15.5 mg, Fat 2.2 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 102 mg, Sugar 8.1 g
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