Chestnut and pumpkin muffins
Chestnut and pumpkin is a classic combination not only for savoury dishes but for desserts as well! Since both are naturally sweet, cakes made with them do not require a lot of sugar. They are packed with nutrients too, so their combination is ideal for healthy cakes and puddings. These chestnut and pumpkin muffins are a fine example. I baked them in star-shaped muffin forms for Christmas, but you can use a normal tin or other shapes too.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the pumpkin, remove the seeds then coarsely grate the flesh.
- Peel the roasted chestnuts, and in a blender process them until you get crumbles.
- In a large bowl, mix the eggs and sugar until light, then add the orange zest, juice, oil and chestnut crumbs. Combine.
- Stir in the grated pumpkin and sieve the baking powder and flour on top. Carefully mix with a flat wooden spoon.
- Line the muffin tin with paper or put silicone muffin forms onto a baking sheet. Fill them with the batter.
- Bake for 30-35 minutes until golden brown.
- Rest on a wire rack before serving.