In the past, everyone used chestnuts as cakes to make Montblanc, and the chestnut paste inside was made of cream. Chestnuts themselves are very sweet. After adding cream and sugar, I think only people who like it very much can eat it. The following is what I bring to you. I hope it helps you.

Low-fat and low-sugar milk chestnut muffin cake finished product. Ingredients steps of low-fat and low-sugar milk-flavored chestnut muffins

1. Crush chestnuts, put them in milk, and add sugar to boil. Use a small fire, don't let the milk evaporate too much. The main thing is that chestnuts should be boiled soft.

2. Stir in a blender, and it becomes granular for the first time. The second time it turned into a paste with some particles.

3. Sieving, it becomes a uniform and delicate paste. Healthy chestnut puree is finished!

4. Break the eggs and add brown sugar, white sugar and vegetable oil. Stir well, but don't send it away.

5. Stir well, add homemade chestnut puree and stir well again.

6. Mix flour, baking powder and baking soda evenly and sieve.

7. Stir evenly with a scraper, not for too long. As long as there is no obvious beauty inside.

8. Pour the flour mixture into the mold. Drop the mold hard to make the surface as flat as possible. I put raisins on it again.

9. 175 degree oven preheating, middle layer, I baked for 30 minutes. Look at the situation of their respective ovens.

skill

Don't stir for too long, some brown sugar granules are better.