I'm spending a lot of time in the kitchen these days. It's so much fun to try out new recipes with all the lovely food that is in season now... Especially, pumpkin and chestnuts! That's what I really really love about fall! I have a sweet chestnut recipe for you. It's dead easy and quick to make. These muffins are not too heavy and they were the perfect Sunday treat for me, mum and Wolfgang.
(Original recipe in German: here)
180g soft butter
1 teaspoon vanilla extract
200g chestnut purée
1/2 sachet baking powder
100g dark chocolate
Preheat the oven to 180°C. Line a 12-mould muffin pan with paper cases.
Put the butter, sugar and vanilla extract in a bowl and beat with an electric hand mixer until fluffy (about 8 minutes). In another bowl, mix chestnut purée and milk with the electric hand mixer. Then, add the eggs and beat until you have a smooth batter. Add this to the butter-mixture and combine well.
Sift together flour, cornstarch and baking powder. Mix until well combined. Then, fill your batter into the prepared paper cases with two tablespoons (a piping bag works well, of course).
Bake for about 20-25 minutes. Then, take out of the oven. Let cool. For the glaze, bring the cream to the boil in a small saucepan. When boiling, take away from the heat and mix in the chopped chocolate. Stir until the chocolate has melted. Spread your glaze onto the muffins. Sprinkle with sugar pearls if you like.