Chestnut flour is not commonly used in the Untied States, but it has been a part of baking in Tuscany for centuries. Chestnuts are different from many other nuts in that they are low in fat and calories but high in carbohydrates. The flour that comes from chestnuts is gluten-free, mellow and a little sweet. It's ideal for baking muffins.
Things You'll Need
- Large mixing bowls (2)
- Hand mixer
- 2 cups chestnut flour
- 3/4 cup coconut flour or finely shredded coconut
- 1/4 tsp. salt
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1 stick softened butter
- 3/4 cup dark brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3/4 cup milk
- Dark chocolate bits
- Cupcake liners or muffin pan
Preheat the oven to 375 degees. Mix the chestnut flour, coconut flour, salt, baking powder, and baking soda in a bowl using a hand mixer.
Use the mixer on high speed to mix the soft butter with the brown sugar in another bowl. Add two eggs and continue mixing until creamy. Then add the vanilla and mix it in.
Combine the ingredients from the two bowls and mix together, adding the milk while mixing. Stir in the dark chocolate bits.
Pour the mix into large cupcake liners or large individual muffin pans. Bake for about 20 minutes at 375 degrees. Test for doneness by inserting a toothpick and seeing if it comes out clean.
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