Kabocha Squash Mini Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place kabocha squash skin-side down on the baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into sugar mixture, alternating with apple cider, until smooth. Pour into prepared muffin tins, filling each cup 3/4 full.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.'}

📊 Nutrition Facts

Per serving (24 servings total)