Hokkaido Squash Muffins Recipe

Name: Hokkaido Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2 whole Eggs (medium); 1 whole Egg Yolk (Medium); 100 grams Sugar; 100 grams Soft Butter (Unsalted); 100 milliliters Orange Juice; 125 grams Yogurt (Natural); 150 grams Spelt Flour; 100 grams Wheat Flour (All-purpose); 15 grams Baking Powder; 1 pinch Cinnamon, Ground; 1 pinch Salt; 1 pinch Ginger, Ground; 250 grams Hokkaido Squash (Peeled, Seeded, And Shredded Using A Medium-fine Grater); FOR THE TOPPING:; 3 whole Egg Whites; 9 Tablespoons Sugar, Powdered; 1 drop Food Coloring (Black)

Servings: persons

FOR THE MUFFINS:
2 whole Eggs (medium)
1 whole Egg Yolk (Medium)
100 grams Sugar
100 grams Soft Butter (Unsalted)
100 milliliters Orange Juice
125 grams Yogurt (Natural)
150 grams Spelt Flour
100 grams Wheat Flour (All-purpose)
15 grams Baking Powder
1 pinch Cinnamon, Ground
1 pinch Salt
1 pinch Ginger, Ground
250 grams Hokkaido Squash (Peeled, Seeded, And Shredded Using A Medium-fine Grater)
FOR THE TOPPING:
3 whole Egg Whites
9 Tablespoons Sugar, Powdered
1 drop Food Coloring (Black)

1
Put paper liners into a 12-count muffin tin. Preheat your oven to 370 F (190 C).
2
In a large bowl combine eggs, yolk and sugar, and mix it until you reach a smooth consistency using an electric whisk. This will take roughly 4-5 minutes. Add butter, orange juice, yogurt and the rest of the dry muffin ingredients (flour through ginger). Mix until well combined. Stir in the grated squash. You may use another kind of squash if you like.
3
Fill paper cups with the batter. Bake for 20-25 minutes. When ready remove the pan from the oven and let muffins cool.
4
Make the spider web topping (note the topping includes raw eggs so those with sensitivities to this may want to skip the topping). Beat the egg whites in a mixing bowl, then add powdered sugar and whisk until you have a smooth mixture.
5
Put 3 teaspoons of this mixture into a small dish and color it with black food coloring.
6
Cover each muffin with the white mixture. Using a toothpick, create 3 circles of the dark mixture. With the same toothpick make several lines starting from the smallest circle and dragging it outwards towards the edge of the muffin to create the spider web. You may top each muffin with a piece of your favorite fruit.

964

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 2 whole Eggs (medium), 1 whole Egg Yolk (Medium), 100 grams Sugar, and more.

Yes, Hokkaido Squash Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hokkaido Squash Muffins

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