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1
Remove the rind of the kabocha.
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2
Steam (or microwave), mash, and leave to cool.
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3
Put the softened butter and sugar in a bowl and beat with a whisk until pale and fluffy.
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4
Add the beaten eggs a little at a time.
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5
When you add the eggs, the mixture will separate, but do not worry.
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6
Change to a spatula.
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7
Mix the mashed kabocha and double cream together until smooth.
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8
Mix Steps 4 and 5 together (if the mixture separates, it's fine).
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9
Sift the flour and baking powder into the mixture and stir (you can sift the dry ingredients beforehand).
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10
If you use chocolate chips, add when the batter is partially combined.
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11
I eyeball the quantity.
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12
Mix until evenly combined and you will obtain a smooth and heavy batter.
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13
Put the batter to the mould.
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14
Fill the mould up to 80% for a great result.
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15
Top with small slices of kabocha for decoration.
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16
It will look nice.
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17
Bake in an oven preheated to 170C for less than 30 minutes.
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18
(Adjust the temperature according to your oven).
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19
When a skewer inserted comes out clean, it is done.
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20
Bake until nicely golden-brown to your preference.
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21
After they're baked, remove the muffins from the moulds.They contain plenty of kabocha, so they're perfect for breakfast.
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22
These are muffins with chocolate chips!
