Kabocha Squash Mini Muffins recipe
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Ingredients
- cooking spray 1 (2 pound) kabocha squash, seeded and cut into wedges ½ cup white sugar ¼ cup brown sugar 2 tablespoons canola oil 1 tablespoon olive oil 2 eggs ½ teaspoon vanilla extract ½ cup whole wheat flour ½ cup all-purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 teaspoon baking soda ⅛ teaspoon salt ¼ cup apple cider
Nutrition Info
- 79.5 caloriescarbohydrate: 13.9 gcholesterol: 15.5 mgfat: 2.2 gfiber: 0.9 gprotein: 1.6 gsaturatedFat: 0.3 gservingSize: -sodium: 102 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Kabocha Squash Mini Muffins
Directions
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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.