In the autumn 2014 edition we me some local chestnut farmers in Gordonton. Read the story here. These muffins were what Jackie served us when we interviewed her – they were so delicious we just had to ask for the recipe to share with you
Jackie Larsens Chestnut Muffins
2 cups of crumbed chestnuts (see below) – about 15 chestnuts
½ cup wholemeal flour
4 tsp baking powder
¼ tsp salt
1/3 cup caster sugar
1 tsp vanilla
1/3 cup oil
1/3 cup milk
¾ cup chopped dates
¼ cup citrus peel
Preheat your oven to 200°C. Grease a mini muffin tin.
In a saucepan, cover the chestnuts with water and boil for approximately 20 minutes. Drain them well and place in a food processor. Process the chestnuts until they resemble crumbs.
In a mixing bowl combine the flour, baking powder, salt and caster sugar. In a separate bowl beat together the egg, vanilla, oil and milk. Combine the wet and dry ingredients and fold in the dates and citrus peel.
Place the mixture into the muffin tins and bake for 10-12 minutes.