●The syrup from chestnuts simmered in their inner skins
●Homemade yeast starter
24 to 36 g
○Chestnuts simmered in their inner skins
Put all the ingredients except for the ones marked ● and ○ in a food processor, and process until crumbly.
Add ● ingredients, and process until it's no longer floury. Transfer to a bowl and leave to rise (first rising). The dough is on the stiff side.
After the first rising, fill the muffin tins about halfway up with the batter. Add half a chestnut worth of crumbled chestnut in each cup.
Top each muffin cup with the rest of the dough, and push the other halves of the chestnuts in the center lightly.
Bake in a preheated 340F/170C oven for 25 minutes.
I wanted to highlight the flavor of the chestnuts, so the muffin itself is not that sweet. The muffins are even better the next day, when the flavors have melded.
Story Behind this Recipe
I wanted to use the every part of the chestnuts simmered in their inner skins that I took such care and time to make, including the syrup! I made snacks that my family can enjoy easily.
Adjust the amount of sugar depending on the sweetness of the chestnuts. I used chestnuts simmered in their inner skins with liqueur added. You could add rum to the instead. I used a rather loose sourdough starter. Please adjust the baking time depending on your oven.