Muffins with Chestnut Filling

Preheat the oven to 160°C fan (180°C conventional). Grease the muffin tin or line it with paper liners.

Beat the ricotta with 1½ tablespoons of sugar and the chestnut purée until creamy and smooth.

Sift the flour into a bowl and mix well with the baking powder and baking soda.

Crack the egg into a large bowl and beat briefly. Add the sugar, oil and vanilla yogurt and mix until smooth.

Fold the flour mixture into the yogurt mixture briefly, just until no dry flour remains.

Spoon about 1 tablespoon of batter into each muffin cup. Place 1 teaspoon of the chestnut-ricotta filling in the center and cover with the remaining batter.

Bake the muffins in the preheated oven for about 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.

Optional: dust with powdered sugar or decorate with chocolate glaze.