Name: Chestnut muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups flour; ½ cup of light brown sugar; 2 tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; ½ cup of milk; ½ cup of buttermilk; ¼ cup groundnut (peanut) oil; 3 eggs; 150g chestnut purée (or mashed roasted & peeled chesnuts)

Chestnut muffins

4 Dec 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

If you have some leftover chestnut purée or roasted chestnuts, you can make lovely sweets and treats from them. These chestnut muffins are a good example - the batter can be thrown together in under ten minutes, ready for the oven to do the baking. They go well with a mug of hot chocolate or mulled wine.

Ingredients

2 cups flour
½ cup of light brown sugar
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ cup of milk
½ cup of buttermilk
¼ cup groundnut (peanut) oil
3 eggs
150g chestnut purée (or mashed roasted & peeled chesnuts)

Instructions

Preheat the oven to 200°C. Line a muffin tray with muffin cases.
Mix the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Slightly beat the eggs, add the milk, buttermilk and oil, then add this mixture is to the flour. Combine well.
Version 1: crumble the chestnut into the batter, gently stir, then spoon the mixture into the muffin cases.
Version 2: fill the cases a third of the way up with the batter. Make little balls from the chestnut purée and put one into each case, pressing lightly into the batter. Fill the cases with the batter.
Put the muffin tray into the oven and bake for about 20-25 minutes until light brown.
Leave to cool on a wire rack.