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.
Story Behind this Recipe
Kabocha cakes usually become really dense, and never turn out soft and light like I want. I was finally able to put together these fluffy but delicious kabocha muffins. They're so spongy even when cooled. Please give them a try-- they're really tasty!
If the kabocha squash isn't moist, add a small amount of milk or water. You could also chop up the kabocha skin and mix them in or sprinkle them on top of the muffins before baking!