Kabocha (discard the rind, seeds and fluffy fibre inside)
Unsalted butter (at room temperature
40 to 60 g
Double cream or milk
The muffins are packed with kabocha, so there's a lot of baking powder. I recommend aluminum-free baking powder.
Chocolate chips (optional)
As needed (about 3 drops)
Remove the rind of the kabocha. Steam (or microwave), mash, and leave to cool.
Put the softened butter and sugar in a bowl and beat with a whisk until pale and fluffy.
Add the beaten eggs a little at a time.
When you add the eggs, the mixture will separate, but do not worry.
Change to a spatula. Mix the mashed kabocha and double cream together until smooth.
Mix Steps 4 and 5 together (if the mixture separates, it's fine).
Sift the flour and baking powder into the mixture and stir (you can sift the dry ingredients beforehand).
If you use chocolate chips, add when the batter is partially combined. I eyeball the quantity.
Mix until evenly combined and you will obtain a smooth and heavy batter.
Put the batter to the mould. Fill the mould up to 80% for a great result.
Top with small slices of kabocha for decoration. It will look nice.
Bake in an oven preheated to 170°C for less than 30 minutes. (Adjust the temperature according to your oven).
When a skewer inserted comes out clean, it is done. Bake until nicely golden-brown to your preference.
After they're baked, remove the muffins from the moulds.They contain plenty of kabocha, so they're perfect for breakfast.
These are muffins with chocolate chips!
Story Behind this Recipe
My friend's kabocha muffins were tasty, so I asked her for the recipe. The muffins contain a lot of kabocha, so they're great for kabocha lovers. Children who usually don't like kabocha will eat a lot without knowing what's inside!
If the kabocha you're using is watery, adjust the amount of cream. Adjust the quantity of sugar according to the sweetness of the kabocha. These are tasty when freshly baked, and moist and delicious once cooled.