The chestnut is typical Ticino product. The local custom has the children collecting chestnuts in the woods this time of year to roast or to create decorations. Chestnuts are used as flour, bread, cakes, pasta, jam, oatmeal and even schnapps. It is also used in recipes for marron glacé or to accompany a delicious platter of game. Throughout the streets of Lugano the flavour of roasted chestnuts accompanies these autumn days.
The chestnut muffin recipe is a classic and I post it every year. Kids love it and it's fast and easy to make. Given the bad weather and as the forecast doesn't seem promising baking is a great way to entertain the little ones at home.
Ingredients:
250gr melted butter
250gr sugar
200gr ground almonds
300gr of chestnut purée
4 eggs
250gr sugar
200gr ground almonds
300gr of chestnut purée
4 eggs
Preparation:
1.) Mix egg yolks with sugar
2.) Add melted butter, ground almonds and the chestnut purée
3.) Mix well
4.) Whisk egg whites until peaked
5.) Add egg whites delicately to the chestnut mixture
6.) Pour into muffin mold filled with muffin cases
7.) Bake in preheated oven at 200°C for about 30 minutes.
2.) Add melted butter, ground almonds and the chestnut purée
3.) Mix well
4.) Whisk egg whites until peaked
5.) Add egg whites delicately to the chestnut mixture
6.) Pour into muffin mold filled with muffin cases
7.) Bake in preheated oven at 200°C for about 30 minutes.
Buon Appetito!
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