Easy! Fluffy Kabocha Squash Muffins

Remove the seeds and skin from the kabocha and chop into 2-3 cm pieces.
Place in a microwave safe bowl and cover loosely with plastic wrap.
Microwave until fork tender.
Mash the kabocha with a folk or a potato masher.
Preheat the oven to 180C.
Beat the margarine well with a whisk until creamy.
Add vegetable oil and combine.
Then add the sugar and vanilla oil and whisk well.
Add eggs one at a time, whisking quickly to combine well.
Sift both flours and baking powder into the bowl and combine with a spatula.
When all the dry ingredients are incorporated, add the kabocha squash.
The batter is done when all the ingredients are well combined.
Oil the muffin cups or place cupcake liners and pour in the batter until cups are 3/4 full.
(I used aluminum cups for pudding.)
Bake in a preheated oven for 20-25 minutes.
Check for doneness by inserting a toothpick near the center.
If it comes out clean, it's done.
They are fluffy, soft and tasty.
Taste of simple kabocha flavor delicious.
Cut in halves.
It's moist and not dry.
When it's cool enough, wrap with plastic wrap.
They're really tasty the day after baking, too!
Here is a Halloween version.
In fact, this recipe is almost the same as "Fluffy Kabocha Squash Steamed Cake".
The difference is the baking procedure.
It's good when steamed too.
You can enjoy two different versions, baked or steamed.
Both are delicious.
I think it would be delicious if you add chocolate chips, jam or cream cheese as an accent.