Chestnut and pumpkin muffins
11 Dec 2016
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
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 & puddings. These chestnut & 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
- 400g edible pumpkin or squash
- 150g shelled roasted chestnuts
- 1 organic orange, juice and zest
- 50 ml vegetable oil (cold pressed)
- 200g healthy flour (wholemeal or gluten-free)
- 1.5 tsp baking powder
- 3 Tbsp cane sugar
- 2 eggs
Instructions
- 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.
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Categories
- Meal Type: - Bake - Cupcakes & Muffins - Dessert - Edible Gifts - Everyday - Kids Food - Quick & Easy - Seasonal - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Anniversaries - Bonfire Night - Christmas - Halloween - New Year - Parties - Picnic - Thanksgiving - Valentine's Day
- Ingredients: - Nuts & Seeds - Other Vegetables
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Vegetarian
- Skill Levels: - Easy
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