Chestnut Muffins

Chestnut Muffins are a delicious treat, perfect for the fall when chestnuts are in season. Here’s how to prepare them.

Ingredients

• 200 g of chestnut flour
• 100 g of type 00 flour
• 100 g of sugar
• 100 ml of milk
• 50 ml of vegetable oil
• 2 eggs
• 1 packet of baking powder
• 80 g of cooked chestnuts (you can also use canned for convenience)
• A pinch of salt

Optional:

• Chocolate chips or chestnut pieces to add at the end.

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy.
3. Add the milk and oil while continuing to mix.
4. In a separate bowl, sift together the chestnut flour, type 00 flour, baking powder, and a pinch of salt.
5. Gradually add the dry ingredients to the egg mixture, mixing gently to avoid lumps.
6. Incorporate the cooked chestnuts into the mixture, saving some to decorate the tops of the muffins before baking, if you wish.
7. If desired, you can add the chocolate chips or additional chestnut pieces to the mixture.
8. Fill the muffin cups to about 2/3 of their capacity.
9. If you decided to use them, place some chestnut pieces on top of each muffin.
10. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool before serving.

Chestnut Muffins pair well with a glass of sweet wine, such as Vin Santo or Passito di Pantelleria, to enhance the autumnal flavor of the dessert.

Curiosity

Chestnut flour is highly appreciated in Italian cuisine, especially in Tuscany and Corsica. Historically, it was used as a substitute for wheat flour in times of famine, and it is still used today to prepare traditional desserts.