Almond yogurt chestnut muffin

Some delicious Chestnut muffins with a light flavour of yogurt. It can be turned into a vegan recipe if the eggs are replaced by 1 mashed banana and the yogurt by soya yogurt.


Ingredients :

  • 2 eggs,
  • 100g of flour
  • 150g of almond flour
  • 4-5 chestnut
  • 4 tablespoons of yogurt
  • 1 pack of baking powder
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of almond extract
  • 90g sugar
  • 2 tablespoons of olive oil

Instructions :

  1. Preheat the oven to 180 degrees Celsius.
  2. Mix the eggs with the sugar, yogurt,vanilla extract, almond extract and olive oil.
  3. Sift the almond powder, flour and baking powder. Add it to the mixture. DON’T OVERMIX! The mixture should be runny like a crepe mixture.
  4. Add it to the muffin pans with lining ( or cake pan).
  5. Crack the nuts and add them on top of the dough.
  6. Put the cake or muffins in the oven for 15 minutes ( check the colour regularly – they should be cooked when golden brown. If you are not sure, stick a toothpick or a knife in the cake. If it goes out clear, the cake is cooked otherwise let it cook more in the oven).
  7. Let them cool down and enjoy!

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One Comment Add yours

  1. Alwine says:

    I tried this recipe this week and adapted it to a gluten-free version. Here are my modifications : instead of 100gr of regular flour, I used a mix of 75gr of rice flour and 25gr of any starsh (tapioca in my case). I also lowered the amount of sugar as I had only brown sugar at home to 70gr. Finally, I used a whole yogurt pot (~125gr) and added 50ml to 100ml of almond milk because the texture was too thick (gluten-free mix should be more liquid than with gluten one to have a good texture).
    My collegues at work found this recipe very nice, but I think that it will taste better with a lot more chesnuts 😉 Thank you for the recipe !

    Liked by 1 person

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