What I really love about these chestnut ricotta muffins: the association of flavors, similar to Necci crepes, typical of the Tuscany region in Italy. This recipe isn’t however a classic recipe of any traditional dessert: I entirely came up with these muffins on my own after many trial and errors. They may not be traditional Tuscan food, but they sure do taste like it!
Ingredients (for 5 muffins):
Mix prunes and eggs in a food processor. Process until eggs look pale and fluffy. Add ricotta and process again to get a creamy smooth consistency. Add chestnut flour and baking powder. Pour the mixture into a muffin pan and bake for 25 minutes at 230 degrees Celsius.
Nutrition facts per muffin: 148 kcal, 5.8 g protein, 16.4 g carbs, 3.8 g sugar, 6.4 g fat, 1.8 g fiber.
If you’re looking for dairy-free muffins, check out this recipe for chestnut flour muffins.