Corn muffins with chestnuts

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 187, total fat 7 G., saturated fats 4 G., proteins 4 G., carbohydrates 28 G., fiber 2 G., cholesterol 36 mg, sodium 185 mg, sugar 5 G.

These corn muffins with chestnuts, herbs, fried onions, and celery are inspired by the stuffing typically served as a side dish with turkey at Thanksgiving. So, you can easily serve them as a side dish with the holiday bird or as a snack throughout the day. Roasted chestnuts infuse these sweet corn muffins with a deep, nutty flavor that's sure to be enjoyed again and again.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 and 1/4 teaspoons salt
1 cup peeled roasted chestnuts, crumbled
2 tsp chopped fresh sage
1 tbsp chopped fresh thyme
1.5 cups premium flour
1.5 cups yellow corn flour
1/4 cup sugar
1/4 cup finely chopped fresh parsley
1.5 tsp baking powder
0.5 tsp poultry seasoning
0.5 tsp of soda
1.5 cups whole milk
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: celery, chestnuts, corn flour, eggs, milk, poultry seasoning, sage, thyme

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line an 18-cup muffin tin with paper liners.
In a large skillet over medium heat, melt the butter. Add the onion, celery, and 1/2 teaspoon of salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chestnuts, sage, and 2 tablespoons of thyme. Transfer the mixture to a baking sheet to cool, about 20 minutes.

Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, parsley, baking powder, poultry seasoning, baking soda, and the remaining 3/4 teaspoon salt. Combine the milk, eggs, and chestnut mixture in a medium bowl; add the flour and knead into a dough.
Divide the batter among the muffin cups, filling them three-quarters full. Sprinkle with the remaining 1 teaspoon of thyme. Bake until the muffins spring back when gently pressed, 18-22 minutes. Let the muffins cool in the cups for 5 minutes, then transfer them to a wire rack to cool completely.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner party / Main courses / Side dishes / Bakery / Savory pies and buns / / Food Network - recipes