Name: Chocolate and chestnut muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200g flour; 2 tsp baking powder; 200g chestnut purée; 100g butter or margarine; 2-3 Tbsp rum (optional); 2 Tbsp blackberry or plum jam; 50-100g soft, unrefined cane sugar; 100g dark chocolate (min.70% cocoa); 2 beaten eggs; 1 cup milk or dairy free milk (such as almond)

Chocolate and chestnut muffins

27 Feb 2016

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

These chocolate and chestnut muffins are perfect for the winter season. I have made them several times, for Halloween, Christmas and Valentine's day! They can be eaten as they are, or you can decorate them further - for example with chocolate glazing, frosting, icing or butter-cream during depending on the occasion.

Ingredients

200g flour
2 tsp baking powder
200g chestnut purée
100g butter or margarine
2-3 Tbsp rum (optional)
2 Tbsp blackberry or plum jam
50-100g soft, unrefined cane sugar
100g dark chocolate (min.70% cocoa)
2 beaten eggs
1 cup milk or dairy free milk (such as almond)

Instructions

Melt the chocolate and butter in separate pans, let them cool.
Preheat the oven to 180°C.
In a bowl, mix the chestnut purée with the milk until creamy. Add the beaten eggs, then the cooled butter and finally the rum, if used.
In a large mixing bowl sieve the flour and baking powder together, mix in the sugar, then gently stir in the chestnut paste, jam and melted chocolate.
Line a muffin tin with paper cases or use silicon muffin cases. Fill them with the batter and bake for about 25 minutes.
Let them cool on a wire rack and decorate them to your liking.