This is the first time I baked with chestnut flour. It came out great! There's no dairy, grain, eggs, soy in this recipe. I normally use honey or agave nectar but it would be too watery so I went ahead and used beet sugar. I hope you enjoy these muffins! They were so good. My daughter gobbled one up and wanted more!
1 cup chestnut flour *
1/2 cup beet sugar (or less, it's a little too sweet for me, next time I'll use 1/4)
Equivalent of 1 egg, egg-replacer
1/4 tsp vanilla
1/2 cup hemp milk
4 tbsp Spectrum shortening, softened for 30 seconds in the microwave.
1/2 Tbsp baking powder (make sure it's the gluten-free kind)
1/4 tsp baking soda
A dash of salt
A handful of chocolate chips *I use sugar-free and purchased them from Nutsonline.com
Preheat oven to 375 degrees Fahrenheit.
Mix all the dry ingredients together. Mix all the wet ingredients together til smooth/creamy. Add wet ingredients to the dry ingredients together. Mix and then slowly fold in the chocolate chips. Bake in a cupcake-lined tin for 20 minutes or til toothpick comes out clean.
Enjoy! They're yummy!
*Bought from Nutsonline.com in case anyone is wondering.