Some friends are godsend. I’m truly blessed in this aspect because there are a few of them whom i can turn to whenever i need to. These friends, i’m always me when i hang out with them — jolly, bubbly, clownish, cheeky *yeah, finally admitting i’m one!* and always LOL like a man.. hahahahaha! I do not need to be prim and proper whenever i’m with them… (psstt : many others think i’m a girlie girl but oh lawdyy.. if only they knew. teeheeheee!)
1.5 years ago, a good friend brought me a packet of chestnut flour from France knowing how passionate i am in baking, Different baking ingredient, she said. And man, it sure was different! I had to google and google for recipes to use up this exotic flour. Grin. After reading through a few recipes in French — thank gawwddd for Google Translate, i came to this bake – Chocolate Chestnut Flour Muffin. Muffin! Chocolate! I was pretty darn sure that the gf’s little girls would love it and i *think* i was quite spot on.. for the girls ate them up right after lunch despite their mommy’s earlier instruction, Save it for tea later, girls!
Chocolate Chestnut Flour Muffin
makes 16 muffins or 8-9 giant ones
1 cup (115 g) chestnut flour
2 cups (230 g) white flour
4 tsp baking powder
1 pinch salt
2 cups (500 ml) milk
2/3 cup (170 g) butter, melted
2-3 handfuls of chocolate chips
So how was the chestnut flour?
Yup.. that’s right, funky! Almost smokey even, and nutty too but definitely funky. It took a while to get use to it but once you do, it’s rather addictive because it’s just so different that you wanna eat it again and again and again just to decipher or decode the new taste on the taste bud? Hahaa! Do i make any sense at all? Lol! But the strange thing is the muffin tasted almost normal the next day, no longer funky and smokey but nutty, yes. Hmmm…
Tips to make muffins with love handle! (Muffin tops)
I have always been fascinated by big ass muffins with huge tops. I ADORE THEM TO BITS. I don’t even cut them out to eat, i merely use my hand or chomp them off just like that. Hee! These tops are usually crisp on the outside, moist and tender in the inside. What’s not to love?
So i did a bit reading on my own and experimented another batch with my new-found knowledge. And. It worked!
What you need to do :
1. fill up your muffin cases to the brim and slightly more. if your batter is runny, let it sit out for at least 15-30 mins to thicken up a little (found this out by accident when i procrastinated. grin. so, procrastination isn’t an entirely bad thing after all. :P) before you fill up the cases.
2. instead of filling up your muffin pans with 12 cases (i assume everyone uses a 12-hole muffin pans), fill up only 6, with an empty hole in between, for space — you won’t want your muffins’ tops sticking together.
3. grease the entire top of your muffin pans.
4. turn up the heat – preheat your oven to 200-220c for at least 15 mins. Bake your muffins in this temperature for at least 5-10 mins before lowering the heat to the usual (in my case, 150c) for the rest of the baking time.
5. last but not least, have fun!