Name: Chestnut and pumpkin muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

Chestnut and pumpkin muffins

11 Dec 2016

by Dinna

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.