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Moist Kabocha Squash Muffin Recipe

Moist Kabocha Squash Muffin Recipe
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Serving : 6
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Prepare the ingredients before making Moist Kabocha Squash Muffin in your home. Then, follow these steps below to serve Moist Kabocha Squash Muffin for your family or friends.

Ingredients: 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

How to Make Moist Kabocha Squash Muffin

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Moist Kabocha Squash Muffin in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Whisk the butter until it reaches a cream-like consistency, add the sugar in 2 or 3 batches, stirring each time.
  • Step 3
  • 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.
  • Step 4
  • 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.)
  • Step 5
  • Pour batter into a muffin tin, and bake for 18 minutes in oven preheated to 360F/180C.
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