Easiest Way to Make Homemade Moist Kabocha Squash Muffin
Hey everyone, it's John, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Perfect Moist Kabocha Squash Muffin. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Moist Kabocha Squash Muffin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist Kabocha Squash Muffin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Moist Kabocha Squash Muffin is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Moist Kabocha Squash Muffin using 11 ingredients and 5 steps. Here is how you can achieve that.
I wanted to find a versatile kabocha muffin. (But, of course, plain is tasty enough.) These muffins turn out soft and rich if the kabocha has a lot of moisture, but my aim was to achieve the consistency of Japanese sweet potato cakes. The photos show them baked as small-sized muffins.
The following variations are also tasty.
With a cream cheese filling: Mix 50 g of cream cheese with 15 g of honey, and when filling muffin tin with batter, divide the filling up among the muffins.
With rum raisins: Add 20 g of rum raisins to the mixture from Step 3. You can also use chocolate chips. Recipe by Unbarankanten
Ingredients and spices that need to be Prepare to make Moist Kabocha Squash Muffin:
- 110 to 120 grams ◆ Cake flour
- 1 tsp ◆ Baking powder
- 1 pinch ◆ Salt
- 1 pinch ◆ Cinnamon
- 35 ml Milk
- 1 tbsp Rum
- 50 grams Butter
- 65 grams Granulated sugar
- 1 Egg
- 100 grams Kabocha squash (remove skin and seeds)
- 1 few drops Vanilla extract
Steps to make Moist Kabocha Squash Muffin
- Combine the ingredients marked with a ◆ and sift them together. Bring the butter and egg to room temperature. Microwave the pumpkin flesh and strain. Combine the milk and rum.
- Whisk the butter until it reaches a cream-like consistency, add the sugar in 2 or 3 batches, stirring each time.
- Add the beaten egg to mixture from Step 2, a little at a time, stirring as you go. Add the strained kabocha and vanilla extract, and mix.
- Add the ingredients marked with a ◆ to the mixture from Step 3, alternating between flour and milk, mixing each time. (Do not knead the batter.)
- Pour batter into a muffin tin, and bake for 18 minutes in oven preheated to 360F/180C.
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So that's going to wrap it up for this exceptional food Steps to Make Favorite Moist Kabocha Squash Muffin. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!