These are adapted from a Hugh Fearnley-Whittingstall recipe (from his book Light & Easy). The original calls for 75g coconut oil, which I just find too much, and 75g runny honey, which I’ve eased back on just ever so slightly. His recipe also says cook for 25 mins, but mine are done at 17.
It calls for chestnut flour – which isn’t cheap, nor madly readily available. But is delicious and so filling. Don’t be tempted to buy it in bulk, it doesn’t keep for very long.
And you really need an electric whisker unless your arms are super strong. If they are, all respect to you.
These are just so delicious though, and gluten-free if that’s important to you. I love anything to do with chestnuts as it reminds me of my Pa.
Note these make ten. I’ve been making these for a few years now and every time, with my 12-bun tray, it catches me out.
125g chestnut flour
A pinch of salt
2 teaspoons of baking powder
2 large eggs
70g runny honey
half a teaspoon of vanilla extract
50g coconut oil, melted and cooled.
Pumpkin seeds to sprinkle.
Preheat the oven to 170. Line a muffin tin with…muffin cases
Combine the flour, salt and baking powder and set aside.
In a food mixer with whisk attachment, put the eggs, honey and vanilla and whisk for, frankly, ages. But about eight minutes. Until the mixture is like a thick mousse and the beaters leave trails when you lift them out.
Now gently and slowly, with the mixer running, spoon in the flour mixture and when all is incorporated whisk again for a few minutes. The mixture will go down to a batter-type one. When done, trickle in the melted coconut oil with a tablespoon of water and whisk for half a minute more. Take off from the mixer and just with a spoon fold in the marmalade.
Spoon the batter into the TEN muffin cases. They won’t come up all the way, that’s how it should be, about 2/3 full. Sprinkle on the pumpkin seeds and bake for about 20 mins – check after 15. They should be golden and bounce back when you touch them. Depends on your oven of course.