Name: Corn-Chestnut Muffins
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 18 muffins
Ingredients: 1 stick unsalted butter; 1 onion, finely chopped; 2 stalks celery, finely chopped; 1 1/4 teaspoons salt; 1 cup peeled roasted chestnuts, crumbled; 2 teaspoons chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 1/2 cups all-purpose flour; 1 1/2 cups yellow cornmeal; 1/4 cup sugar; 1/4 cup finely chopped fresh parsley; 1 1/2 teaspoons baking powder; 1/2 teaspoon poultry seasoning; 1/2 teaspoon baking soda; 1 1/2 cups whole milk; 2 large eggs

Directions

Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Melt the butter in a large skillet over medium heat. Add the onion, celery and 1/2 teaspoon salt and cook, stirring occasionally, until just softened, about 5 minutes. Stir in the chestnuts, sage and 2 teaspoons thyme. Spread out the mixture on a baking sheet to cool, about 20 minutes.
Meanwhile, whisk the flour, cornmeal, sugar, parsley, baking powder, poultry seasoning, baking soda and remaining 3/4 teaspoon salt in a large bowl. Whisk the milk, eggs and vegetable-chestnut mixture in a medium bowl; stir into the flour mixture until just combined.
Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle with the remaining 1 teaspoon thyme. Bake until the tops spring back when gently pressed, 18 to 22 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.

Photograph by Ryan Dausch

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Corn-Chestnut Muffins

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