Chestnut Muffins from Vegan Desserts by Hannah Kaminsky
Inspired by the bag of chestnut flour I discovered at a specialty grocery store, I decided to take the opportunity to really highlight this starchy nut, since it’s typically ignored by most home...
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Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- ½ Cup Canola Oil
- ⅓ Cup Maple Syrup
- 6 Ounces Unsweetened Soy or Coconut Yogurt
- ½ Teaspoon Vanilla Extract
- 1 Teaspoon Apple Cider Vinegar
- Turbinado Sugar
- 1 Cup Shelled and Roasted Chestnuts, Chopped
- ¼ Teaspoon Ground Cinnamon
- ¼ Teaspoon Salt
- 1 Cup Whole Wheat Pastry Flour, or White Whole Wheat Flour
- 1 Teaspoon Baking Soda
- 1 Cup Chestnut Flour
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