1 jar (7.4 oz.) dry chestnuts (makes ~1 1/2 c. finely chopped chestnuts)

1 c. white flour

1/2 c. whole wheat flour

1/2 c. brown sugar

1 1/2 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. allspice

1/4 t. nutmeg

1/4 t. salt

1 c. sweet potato puree

1 c. milk

1 egg

1 t. vanilla

Preheat oven to 400º F

Chop chestnuts finely in a food processor. Transfer to a large bowl and add the rest of the dry ingredients (white flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg, salt) and stir to combine.

Mix together the wet ingredients (sweet potato puree, milk, egg, vanilla) in a small bowl and add to the dry ingredients, stirring just until combined.

Pour mixture into muffin pans lined with muffin papers and bake for 20 min.

My own recipe, inspired by the Spiced Sweet Potatoes with Chestnuts that is a family Thanksgiving tradition. I used a recipe for Caribbean Sweet Potato Gingerbread Muffins from The Complete Muffin Book by Gloria Ambrosia (p.122) as a starting point, reducing the flour (theorizing that the ground chestnuts would serve as something of a flour substitute) and messing around with the spices a bit to mirror the sweet potato casserole recipe.

Yield: 14 muffins (170 calories each)