• 325 kcal
• 63 kcal
• 380 kilocalories
• 29 kcal
Cocoa powder without sugar
Baking powder for cakes
• 600 kcal
Calories refer to 100 grams of product
THE chestnut muffins they are fall cupcakes sweet and delicious, ideal for breakfast and the nibble young and old. They are a variation of the famous chocolate muffins, but in version gluten free, ideal for those intolerant to traditional flour. These candies contain cocoa in the dough and the undisputed star of this recipe is the Chestnut flour, already used also in the cake of which these candies are a convenient single serving. Sugar, oil and milk accompany: the mixture is without egg. You can also enrich your chestnut muffins by adding Pine nuts or with chocolate chips, to make them even more greedy.
If the taste has conquered you, devote yourself to the preparation of the castagnaccio.
How to make chestnut flour muffins
Put the chestnut flour, sugar, baking powder and cocoa powder in a bowl (1). Mix with a hand whisk and add the seed oil and milk (2), stirring constantly, until the mixture is smooth and homogeneous (3).
Pour the mixture into greased and floured cups or paper cups (4) to 3/4 of the height and bake in a preheated oven at 180 ° C for about 15 minutes. Once ready, let them cool (5). Your chestnut muffins are ready to eat (6).
You can save chestnut muffins for 2-3 days under a glass dome or inside an airtight container.