Cut the kabocha squash into bite size pieces. Put in a heat resistant bowl, loosely cover with cling film and microwave for 5 minutes.
Peel the kabocha squash thoroughly, and mash with a masher and let it sit to cool.
Sift the dry ingredients.
Microwave the butter for 30 seconds and whisk until it has the consistency of mayonnaise. Add the granulated sugar in 2 batches and mix further.
Add the beaten egg little by little and mix together.
When mixed, add the mashed kabocha squash in 2 batches and mix well.
When the kabocha squash is mixed in, add half of the flour mixture from Step 3 and mix. Once the flour mixture has mostly mixed in, pour in the milk and mix. Add the rest of the flour mixture and fold it in gently.
Pour the batter into the molds and bake in a preheated oven at 180°C for 35 minutes and they are done!
They are crispy outside and soft and moist inside!
You can enjoy the sweetness of the kabocha squash and they are so delicious.
They are still soft and moist even the next day.
Story Behind this Recipe
I wanted to bake muffins with kabocha squash.
Adjust the amount of milk according to how watery the kabocha squash is. Adjust the baking time depending on your oven.