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.
Preheat the oven to 200°c.
Peel and cut the squash into pieces and cook them in boiling water for about 15 minutes.
Mix the flour, baking powder, and sugar, then add the butter and the egg. Mix well.
Once the squash is cooked, mash it into a puree.
Add the pumpkin to the mixture along with the chopped chestnuts and mix well. Add the cinnamon (or not).
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.
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).
0 servings
4
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