Chestnut Muffins

Ingredients

• 250 g pre-cooked chestnuts (vacuum-packed)
• 60 ml plant oil
• 150 g sugar
• 100 g flour
• 100 g ground almonds (peeled)
• 2 tsp Baking powder
• 1 tsp sodium bicarbonate
• 1 pinch cinnamon
• 1 pinch ground cloves
• 2 Eggs
• 250 ml buttermilk
• 30 g Butter
• 30 g sugar
• powdered sugar (for serving)

Instructions

1. 1.

   Halve six of the chestnuts and set aside. Blend the remaining ones with about half the oil and sugar.

2. 2.

   Preheat the oven to 200 °C (400 °F) with fan or top/bottom heat and line a muffin tin with paper cups.

3. 3.

   Mix flour, almonds, baking powder, sodium bicarbonate, cinnamon and cloves. In another bowl whisk eggs with buttermilk, remaining oil and sugar. Fold in the dry mix and chestnut puree. Spoon into cups and bake for about 30 minutes until golden brown.

4. 4.

   Meanwhile melt butter and lightly caramelise with sugar. Add the halved chestnuts and swirl to glaze. Remove from pan and cool.

5. 5.

   Let finished muffins rest briefly on the tin, then remove and garnish each with a half chestnut. Dust with powdered sugar and serve.