I had kabocha muffins at Basho Cafe and fell in love with the taste. But as I said the cafe is a bit too far away from me to justify frequent trips so my mom and I decided to make our own version. Here’s the recipe. Just be warned that I’m not a professional baker and I very much dabble so don’t blame me if things don’t turn out the way my recipes say they will. *cheese*
- 2 cups all purpose flour
- 2 cups Kabocha*
- 2 teaspoons baking powder
- 2 pinch salt
- 1 pinch cinnamon
- 5 tablespoons milk
- 2 tablespoons corn syrup**
- 1/2 cup butter
- 2/3 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Microwave the Kabocha (or whatever substitute) you are using until it is soft. Strain to remove the seeds and put it aside.
- Combine flour, baking powder, and salt in one bowl.
- Combine milk and corn syrup in another bowl.
- In yet another bowl, whisk butter that has been allowed to come to room temperature. As you whisk, add sugar. Continue whisking until the mixture is soft and creamy.
- Beat the eggs and add it to the butter/sugar mixture, stirring as you do.
- Add the Kabocha and the vanilla extract to the mixture. Continue stirring.
- Add the dry ingredients and the milk, alternating as you do. Continue stirring.
- Don’t stir too vigorously. Just enough to ensure that all ingredients are mixed together.
- Grease muffin pan and bake at 350 degrees F for about 20 minutes or until the colour shown in the picture above.
- This recipe made 16 medium-sized muffins.
*The recipe calls for 200g Kabocha and so I decided to just go with 2 cups. It wasn’t the wrong decision but if you have measuring instruments, you may decide to be more accurate.
**The corn syrup was a substitute for rum.