03 November, 2011

Chestnut Honey Muffins

Dessert recipes are usually the most popular on my site. So has anyone noticed that I haven't posted any cake or muffin recipes lately? Blame my husband, he is still addicted to the Apple Lemon Honey Cake, the only cake that I have been baking since I posted the recipe back in September.
Honestly, it interfered with my ambitious plans to explore chestnut flour, that I happened to find in our local grocery store. On top of that I decided to go grain-free for some time. Now who would eat my muffins? My one and only regular and reliable muffin and cake eater and critic in the house wanting nothing else than Apple Lemon Honey Cake. Life can be tough.

Luckily, things have changed and muffins will be eaten again in our house. By me! As you may have read in my previous posts, I have started training for a marathon again. I need more carbs, and because I find it hard to get enough of them with a grain-free diet, I decided to reintroduce them again: the gluten-free ones, preferably.

So, all of a sudden, my chestnut flour was back in fashion, and after a few attempts, I got my muffins where I wanted them: moist, spongy, sweet and with this lovely autumnal chestnut flavor. These muffins are a double success for me, because I finally baked something edible with coconut oil. In previous attempts the cakes/muffins would be horribly dry. I figured, if using coconut oil, I have to increase the amount slightly. I hope you will enjoy them as much as I do!
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CHESTNUT HONEY MUFFINS

1/2 cup chestnut flour
1/2 cup gluten-free bread flour
1/2 teaspoon guar gum
1/2 teaspoon baking soda

1 large egg
1/3 cup coconut oil, melted
1 teaspoon vinegar
1/3 cup honey
1/2 cup yogurt

3 tablespoons raisins

Yields 6
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Preheat oven to 180C/375F. Line or grease muffin tin.

In a large bowl, sift together chestnut and GF bread flours, guar gum and baking soda. Set aside.

In another bowl, lightly beat the egg. Stir in coconut oil, vinegar, honey and yogurt. Combine wet and and dry ingredients. Stir until just combined. Fill batter into prepared muffin molds.

Bake for about 15-18 minutes, or until cake tester come out clean.

1 comment:

  1. Doesn't the coconut oil leave its sweet aroma? I would rather like to add some sort of chestnut or nutty aroma to this muffin.
    BTW, love reading your posts. I have been a silent admirer :)
    Good luck for your marathon!

    ReplyDelete

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