Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast – a delicious recipe with flour, Bread, Salt, Sugar, butter, syrup from. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put all the ingredients except for the ones marked and in a food processor, and process until crumbly.
2
Add ingredients, and process until it's no longer floury.
3
Transfer to a bowl and leave to rise (first rising).
4
The dough is on the stiff side.
5
After the first rising, fill the muffin tins about halfway up with the batter.
6
Add half a chestnut worth of crumbled chestnut in each cup.
7
Top each muffin cup with the rest of the dough, and push the other halves of the chestnuts in the center lightly.
8
Bake in a preheated 340F/170C oven for 25 minutes.
9
I wanted to highlight the flavor of the chestnuts, so the muffin itself is not that sweet.
10
The muffins are even better the next day, when the flavors have melded.
253
kcal
Calories
13
g
Fat
31
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 70 grams Cake flour, 50 grams Bread (strong) flour), 1 pinch Salt (from Guerande), 30 grams Sugar (raw cane sugar), and more.
Yes, Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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