Mini muffins with chestnut flour, delicious and soft bites made with chestnut flour, with a sweet and unmistakable taste. Ready in just a few steps, all photographed in the video, these mini muffins have the characteristic shape of autumn ideas, thanks to a beautiful silicone mold that allows for quick presentation, without further use of butter or oil. Simply moisten a mold and then fill it three-quarters full, wait for baking and cooling, and they will then be very easy to unmold. Below I leave you some ideas present on the blog to use chestnut flour and some advice, at the end of the recipe, to create even more delicious and tasty desserts.
#adv
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 160 g chestnut flour
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 2/3 cup lactose-free milk
- 1/2 cup sunflower oil
- 1 tsp baking powder
- to taste white chocolate
- to taste dark chocolate
- to taste powdered sugar
Tools
- 1 Muffin mold
- 1 Bowl
- 1 Electric whisk
- 1 Spoon
Steps
To make the Mini Muffins with Chestnut Flour, first, in a large bowl, work the eggs with the sugar for a couple of minutes. The first mixture should be a bit more foamy and light.
Once this first step is done, add the liquid ingredients to these two. So first pour in the milk and then the sunflower oil, which I prefer in sweet recipes over butter, because I notice an enormous difference in duration, as the oil keeps them much softer even in the following days.
Quickly mix with the electric whisk and then add the powders. Add the all-purpose flour, baking powder, and finally, the chestnut flour. Incorporate them very well with the remaining ingredients, always working them with the electric whisk. To gather them well from the sides of the bowl, use a spatula.
You can use the mold I indicated among the tools, or the classic muffin tray, lined with baking cups. In both cases, the space should be filled up to three-quarters of the capacity.
Bake in a preheated fan oven at 350°F for 25 minutes or until fully cooked, which you can check by inserting a toothpick into the muffin. If it comes out dry, the dessert is ready. Let it cool well before removing it from the mold and decorate it as desired. Below I explain which toppings to use.
To decorate the mini muffins with chestnut flour, you can use melted white or dark chocolate in the microwave or a water bath, without overdoing the quantities, or you can opt for irresistible and delicious powdered sugar.
