Mini-muffins with goose liver and chestnuts

Name: Mini-muffins with goose liver and chestnuts
Cook time: 35 min
Total time: 35 min
Yield: 24
Ingredients: 150 g cooked chestnuts; 100 g Goose liver paté; 160 g Flour; 1/2 package Baking Powder; 2 Eggs (size M); 100 ml Milk; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 24

150 g cooked chestnuts
100 g Goose liver paté
160 g Flour
1/2 package Baking Powder
2 Eggs (size M)
100 ml Milk
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Fat and flour

Directions

1
Chop the chestnuts into small pieces. Cut the liver pate into small cubes. Mix flour and baking powder. First whisk eggs into the flour mixture with the whisk of the hand mixer, then add milk and olive oil and mix to a smooth dough. Fold in diced goose liver and chestnuts and season with salt and pepper. Put the dough in a cool place for about 1 hour
2
Grease the hollows of a mini muffin tray (24 hollows) and dust with flour. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown. Remove the baking tin from the oven, let it cool down briefly and remove the muffins from the trays. Let them cool down on a cake rack. Warm or cold
3
Waiting time approx. 1 hour