Corn-Chestnut Muffins
- Level: Easy
- Yield: 18 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 187
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 36
- Sodium
- 185
- Total: 2 hr
- Active: 30 min
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.