Chestnut muffins
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
Method
- 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.