Hokkaido Muffins with Cocoa Butter Frosting

Preparing the hokkaido



Hokkaido is another name for Japanese squash. You can wash and cut it in half, remove the seeds, dice into bite-size pieces.  Steam  for 5-7 minutes (or until tender and soft) with the skin on .  Remove the skin from the cooked squash and mash. For this recipe you need  8 ounces or 1 cup mashed Hokkaido.

8           tablespoons butter at room temperature
4            eggs at room temperature
2            tablespoons raw honey
2            tablespoons xylitol
8            ounces of steamed Hokkaido
Pinch of sea salt
Pinch of nutmeg
1/2         teaspoon ground cloves
1            teaspoon baking powder
1            cup  finly ground cashews
1/4-1/3  cup cocoa nibs

• Preheat the oven to 350.

• Beat the eggs on high speed until foamy and pale yellow (about 2 minutes).

• In a separate dish beat the honey, xylitol and butter until  until soft and creamy.

• Mix the eggs and butter batter together with the rest of the ingredients except for the cocoa nibs on medium speed until you have a uniform mixture.

• Fold in cocoa nibs at the end.

• Fill paper lined muffin cups 3/4 full with batter.

• Bake for 40-45 minutes.

Frosting (optional)






1/3 cup cocoa butter
2 tablespoons coconut butter grated
2 tablespoons xylitol

• Heat xylitol on a small pan until all the crystal are melted.

• Add coconut butter and cocoa butter and keep stirring until everything is well blended.

• Wait for the frosting to cool (5 minutes). Spread about a teaspoon on top of each muffin.