Chestnut flour and raisin muffin

Ingredients

For 1 serving

• Chestnut flour20 g
• Rice flour10 g
• Raisins8 g
• Eggs0.5
• Reduced-fat milk30 ml
• Honey6 g
• Sunflower oil4 g
• Baking powder2 g

Contains: lactose, eggs, sulphites,

In season: October – February

Method

1. Put the raisins in a small cup of warm water for 10 minutes; meanwhile heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. In a bowl beat the egg with the milk, honey and sunflower oil using a fork.
3. Drain the raisins and squeeze them in your hands.
4. Add the chestnut flour, rice flour, baking powder and raisins to the batter and stir until no dry flour is visible.
5. Spoon into the case and bake for 20 minutes, until the muffin is risen and a skewer inserted in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out: without gluten it is fragile while hot.