Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

• 70 grams Cake flour
• 50 grams Bread (strong) flour)
• 1 pinch Salt (from Guerande)
• 30 grams Sugar (raw cane sugar)
• 60 grams Unsalted butter
• 65 grams The syrup from chestnuts simmered in their inner skins
• 50 grams Milk
• 24 to 36 grams Homemade yeast starter
• 6 Chestnuts simmered in their inner skins

1. Put all the ingredients except for the ones marked and in a food processor, and process until crumbly.
2. Add ingredients, and process until it's no longer floury.
3. Transfer to a bowl and leave to rise (first rising).
4. The dough is on the stiff side.
5. After the first rising, fill the muffin tins about halfway up with the batter.
6. Add half a chestnut worth of crumbled chestnut in each cup.
7. Top each muffin cup with the rest of the dough, and push the other halves of the chestnuts in the center lightly.
8. Bake in a preheated 340F/170C oven for 25 minutes.
9. I wanted to highlight the flavor of the chestnuts, so the muffin itself is not that sweet.
10. The muffins are even better the next day, when the flavors have melded.

flour, bread, salt, sugar, butter, syrup from, milk, yeast, chestnuts

Taken from cookpad.com/us/recipes/172152-muffins-with-chestnuts-simmered-in-their-inner-skins-using-homemade-yeast (may not work)