Kabocha Squash and Egg Muffins recipe - ingredients, nutrition and when to eat it
These soft muffins are made by baking mashed kabocha squash with egg and cheese. The squash's gentle sweetness pairs well with the savory cheese, making them a…
These soft muffins are made by baking mashed kabocha squash with egg and cheese. The squash's gentle sweetness pairs well with the savory cheese, making them a good fit for breakfast or a simple lunch.
Bread & brunch · 35 minutes to cook
Tips: If the cooked squash is watery, let it cool briefly to release the steam before adding it to the batter.
Tips: Mix most of the cheese into the batter and sprinkle a little on top for a nicely golden finish.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Egg — 1 pc
- Cheese — 20 g
- Milk — 2 Tbsp
- Flour — 3 Tbsp
- Baking powder — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp