Nutrition Facts
4 servings
4
Recipe for Pumpkin, Dark Chocolate, and Chestnut Muffins
An autumnal and delicious recipe. You can add chestnut cream on the muffin or put a square of chocolate in each mold before baking instead of mixing the melted chocolate into the batter.
Ingredients
90 Flour
2 Vanilla sugar
½ Baking powder
120 Peeled pumpkin
40 Butter
50 dark chocolate
1 Egg
¼ Cinnamon
Directions
1
Preheat the oven to 200°c.
2
Peel and cut the squash into pieces and cook them in boiling water for about 15 minutes.
3
Mix the flour, baking powder, and sugar, then add the butter and the egg. Mix well.
4
Once the squash is cooked, mash it into a puree.
5
Add the pumpkin to the mixture along with the chopped chestnuts and mix well. Add the cinnamon (or not).
6
Melt the chocolate in a double boiler and incorporate it into the mixture, OR you can skip this step and add a square of chocolate to each muffin before baking to achieve a gooey center.
7
To finish, pour the mixture into small muffin molds and bake at 180°C for about 15 to 20 minutes (keep a close eye on the cooking).
Ingredients
Ingredients
90 Flour
2 Vanilla sugar
½ Baking powder
120 Peeled pumpkin
40 Butter
50 dark chocolate
1 Egg
¼ Cinnamon
Directions
Directions
1
Preheat the oven to 200°c.
2
Peel and cut the squash into pieces and cook them in boiling water for about 15 minutes.
3
Mix the flour, baking powder, and sugar, then add the butter and the egg. Mix well.
4
Once the squash is cooked, mash it into a puree.
5
Add the pumpkin to the mixture along with the chopped chestnuts and mix well. Add the cinnamon (or not).
6
Melt the chocolate in a double boiler and incorporate it into the mixture, OR you can skip this step and add a square of chocolate to each muffin before baking to achieve a gooey center.
7
To finish, pour the mixture into small muffin molds and bake at 180°C for about 15 to 20 minutes (keep a close eye on the cooking).
Notes
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