Chestnuts with every bite!
This muffin recipe similar to Japanese bake goods. Japanese bakers love to use chestnuts and sweet potatoes in sweet pastries, even in mochi. The muffins are moist and has the sweetness of sweet potatoes. There are chestnuts until the last bite.
1 1/3 cup flour
1 cup sweet potatoes mashed ( baked & peel )
1/3 cup brown sugar
1/2 cup sugar
5 tablespoons soft unsalted butter
2 teaspoons canola oil
!/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup water
1 teaspoon pure vanilla extract
dash of salt
1/2 cup golden raisins
1 1/3 cup chestnuts chopped ( pre cooked and de-shelled )
|You can buy chestnuts in Asian markets already prepared . Photo above, chestnuts were already cooked and de-shelled sold in a vacuum package.|
mixture of brown sugar, white sugar and cinnamon
a few whole chestnuts for topping ( optional )
Muffin top is crunchy and moist inside.
Directions: Oven at 350 degrees Bake for 35-40 minutes or until golden brown.makes 16 muffins
( using a cupcake pan ). If using a muffin pan, makes 12 muffins.
In a large bowl mix dry ingredients, flour, sugar, salt, baking soda , baking powder, cinnamon. Set aside
In a medium bowl whisk the eggs, butter, oil, water, and vanilla. Mix egg mixture into the flour mixture and whisk gently. Add cooked sweet potatoes, chopped chestnuts and golden raisins. Mix lightly.
Prepare a muffin pan, using paper cupcake holder. Spoon mixture into paper cupcake holders.
Sprinkle topping mix on muffin before baking. Top muffin with a whole chestnut.
Bake until golden brown.
|Taste great with coffee or Japanese green tea|