This is my favorite acorn muffins recipe, and I've tried lots of them. If you don't have all the ingredients, you can sub in quite a lot -- even the acorn flour. You can easily make these chestnut muffins by using chestnut flour and bits of shelled, cooked chestnuts.
1/3 cupmelted butter or nut oil(walnut, hazelnut, pecan)
1 1/2cupsAll-Purpose flour
1 1/2teaspoonsbaking powder
1 1/2teaspoonsbaking soda
1/2cupacorn grits or minced chestnuts, pecans or walnuts
1/4cupfresh or frozen berries(lingonberries, blueberries, etc.)
2tablespoonscaster or maple sugar(optional)
Preheat the oven to 425F. Grease a muffin tin with butter or something similar.
Whisk together the buttermilk, egg, oil, brown sugar and vanilla extract in a bowl. Whisk together the wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt in a larger bowl.
Pour the wet ingredients into the dry ones and add the acorn grits and berries. Stir to combine. You want a thick, sticky batter. Add a little buttermilk if it's too tight, one tablespoon at a time.
Fill the muffin tin with the batter evenly, then sprinkle the maple sugar over them as a topping. Bake for 15 to 18 minutes, until a toothpick comes out cleanly when poked into a muffin. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack.