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We hope you got benefit from reading it, now let’s go back to finally complete fluffy kabocha squash muffins recipe. To cook finally complete fluffy kabocha squash muffins you only need 7 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Finally Complete Fluffy Kabocha Squash Muffins:
- Take 150 grams Kabocha squash (prepped to serve)
- Get 50 grams Margarine
- Use 80 grams Sugar
- Provide 2 Eggs (large)
- Prepare 150 grams ★Cake flour
- Use 4 grams ★Baking powder
- Take 1 grams ★Baking soda
Steps to make Finally Complete Fluffy Kabocha Squash Muffins:
- Prep: Measure the ingredients. Combine all ★ ingredients and sift. Preheat the oven to 170℃.
- Mash the kabocha while it's still hot. (If it has cooled, reheat in a microwave.)
- Add margarine, sugar, and eggs. Mix well with each addition.
- Then add the sifted ★ ingredients. Mix thoroughly.
- Pour into molds or liners and bake for 25 minutes. Voila! These muffins stay fluffy even after they've cooled!
- The baking time depends on the size of the liners or molds.
The flesh is yellow-orange in color. It is quite sweet with a light, almost fluffy texture. Simmered Kabocha Squash is a popular side dish in Japan. I make this tasty dish whenever I can buy the squash at the grocery store. It can be eaten cold and is a good side dish for the bento box.
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