Chestnut Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder and baking soda in a bowl.

In a second bowl, beat the egg, sugar, chestnut purée, oil and buttermilk until frothy.

Gently fold the flour mixture into the wet ingredients just until a smooth batter forms.

Fill half of the batter into the cases, place 1 tsp of chestnut purée in the center of each and cover with the remaining batter.

Bake the muffins for about 20–25 minutes and remove them when they are baked through.

Let the muffins rest for 5 minutes, remove them from the tin and cool completely on a wire rack; then decorate as desired.