Chestnut chocolate muffins

Ingredients for 1 servings:

• 250 g chestnuts, cooked and peeled
• 100 g sugar
• 3 tbsp flour
• 2 tbsp baking cocoa
• 80 g dark chocolate, chopped
• 2 tsp baking powder
• 250 ml milk
• 80 ml oil, e.g. sunflower oil
• 1 egg(s)
• n. B. Chocolate coating for spreading
• n. B. Decoration to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Chop the chestnuts, sugar, and cocoa in a food processor and transfer the mixture to a bowl. Combine the baking powder and flour and stir into the chestnut mixture. Add the chopped chocolate, milk, oil, and egg, and mix everything with a mixer. The batter will be quite runny. Line 12 muffin tins with paper cups and divide the batter between the 12 cases. Bake in the oven at 160°C (convection oven) on the middle rack for 30 minutes. Then let them cool slightly and decorate as desired (since they’re already very chocolatey, I only covered them very thinly with chocolate and decorated them for the eye). They taste best when still slightly warm; they’re wonderfully moist inside.