The combination of roasted chestnuts, apples, and herbs makes these muffins especially holiday appropriate. Can't you imagine them sitting out during your next Christmas party to amuze and amaze your guest? They are so much fun!
Chestnut- Apple Druffinsmakes 2 dozen
8 cubes wheat bread cut into ½” cubes and toasted
4 cups cornbread cut into ½” cubes and toasted
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried sage
2- 14 ounce cans chicken broth
4 cups chestnuts
3 small apples, peeled and diced
1 onion, finely chopped
2 stalks celery, finely chopped
1 tbsp butter
Preheat your oven to 450 degrees. Cut slits in the tops of the chestnuts, spread them out on a baking sheet, and bake for 20 minutes. Allow the chestnuts to cool. Meanwhile, heat the butter in a pan over medium heat. Add the onions and celery once the butter has melted. Cook for about 8 minutes until the onions are translucent.
Peel and chop the chestnuts. Toss the bread cubes with the spices. Stir in the chestnuts, onions and celery, and apples. Whisk the eggs with about ½ cup of the broth. Pour the egg mixture and remaining broth into the bowl with the other ingredients. Mix well.
Reduce your oven’s temperature to 400 degrees and oil a muffin pan. Pour ¼ cup of the dressing into each of the holes. Bake for 20-25 minutes. Allow the druffins to sit in the pan for 5 minutes before removing.