簡単!ハロウィンチョコチップ入りかぼちゃマフィン | Easy MINI Pumpkin & Chocolate Chip Muffins

 

Very moist and deliciously easy かぼちゃが少し残っていたので チョコチップを加えてマフィンに バターが相変わらず品薄なので 生クリームを使うレシピにしてみました マッシュかぼちゃと生クリームでしっとり濃厚でいい感じです 焼きたての方が美味しいですが 前日の夜焼いて翌日プレゼントしても大丈夫です ハロウィンのイベント用にに一口サイズのかぼちゃマフィンぜひ作ってみてください Ingredients Mini cupcake mold bottom Φ3 5cmＨ2cm 14 muffins 140g Kabocha Squash Japanese Pumpkin net weight140g 35g Sugar 100g Heavy Whipping cream 1Egg large beaten egg room temperature 100g Cake flour 30g Almond flour 3g baking powder50g Chocolate Chip Directions ①Remove the kabocha skin and cut then put them in a heat resistant container and wrap and soften them in the microwave for 3 mins at 600W Preheat the oven at 170 C ②mash it while it s hot add sugar and Heavy Whipping cream and mix well each time ③Add beaten egg mix well ④Shift and add cake flour almond flour and baking powder and mix ⑤Add chocolate chip mix ⑥Put the mixture into a pastry bag and squeeze it into muffin cups ⑦Bake it in the preheated oven 170 for about 16 mins and serve 材料 マフインカップ底Φ3 5cmＨ2cm 14個南瓜 正味 140g 砂糖 35g生クリーム 100g卵 L 1個薄力粉 100gアーモンドプードル 30gベーキングパウダー 3gチョコチップ 50g 作り方 ①南瓜は皮の部分を取り除き 小さく切ったら耐熱容器に入れたら ラップをして電子レンジ600w3分ほど加熱して柔らかくする 電子レンジを使い終えたら オーブンを170 に予熱スタート ②南瓜が熱い内に潰して 砂糖 生クリームを加えてよく混ぜ合わせる ③溶き卵を加えてよく混ぜる ④薄力粉 アーモンドプードル ベーキングパウダーをふるって加え粉っ気が無くなるようにざっと混ぜる ⑤最後にベイクド用のチョコチップを加えて混ぜる ⑥生地を絞り袋に入れて マフィンカップに絞り入れる ⑦170 に温めたオーブンに入れて約16分ほど焼いて出来上がり

 

 

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