Chestnut Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 14.92 g | (15 %) | ||
| Fat | 39.23 g | (34 %) | ||
| Carbohydrates | 102.54 g | (68 %) | ||
| Sugar added | 44.91 g | (180 %) | ||
| Roughage | 8.32 g | (28 %) |
| Vitamin A | 151.46 mg | (18,933 %) | ||
| Vitamin D | 1.72 μg | (9 %) | ||
| Vitamin E | 10.49 mg | (87 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 3.92 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73.73 μg | (25 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 16.87 μg | (37 %) | ||
| Vitamin B₁₂ | 0.86 μg | (29 %) | ||
| Vitamin C | 26.9 mg | (28 %) | ||
| Potassium | 675.69 mg | (17 %) | ||
| Calcium | 322.2 mg | (32 %) | ||
| Magnesium | 98.74 mg | (33 %) | ||
| Iron | 2.88 mg | (19 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 1.43 mg | (18 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Cholesterol | 100.24 mg |
Ingredients
- For the muffins
- 250 grams precooked Chestnuts
- 60 milliliters vegetable oil
- 150 grams sugar
- 100 grams Pastry flour
- 100 grams ground almonds
- 2 tsps Baking powder
- 1 tsp baking soda
- 1 pinch cinnamon
- 1 pinch ground cloves
- 2 eggs
- 250 milliliters Buttermilk
- To garnish
- 30 grams butter
- 30 grams sugar
- powdered sugar (for serving)
Preparation steps
Cut 6 chestnuts in half and set aside. Puree the remaining chestnuts with about half of the oil and half the sugar.
Preheat the oven to 200°C (approximately 400°F). Line a muffin tin with paper liners.
For the muffins: Mix the flour with the ground almonds, baking powder, baking soda, cinnamon, and cloves. In another bowl, whisk the eggs with the buttermilk, the remaining oil, and the remaining sugar. Add the chestnut puree to the liquid ingredients. Quickly mix the dry ingredients with the liquid ingredients. Divide into the lined muffin tin and bake until golden brown, about 30 minutes.
For the garnish: Meanwhile, melt the butter with the sugar and allow to cool slightly. Swirl the halved chestnuts in the glaze. Remove and let cool.
Let the muffins cool briefly in the pan, and then turn out onto a plate. Garnish each muffin with half a chestnut.
To serve, dust with powdered sugar.
