Time: 1 ora
Difficulty: facile

There are many recipes for muffins, my gluten-free version is made with pears and chestnuts.
These delicious cakes are ideal for those who love to find pieces of fruit in the dough that becomes even more delicious.

Characteristics: The unsaturated vegetable fats, especially oleic and linoleic acid, which are rich, along with fibers, help to cleanse the blood of excess cholesterol.
Being rich in complex carbohydrates, they can be a valid alternative in case of intolerance to cerali, are rich in phosphorus and provide a large amount of energy thanks to alanine and arginine.
Historical evidence: Some fossil finds attest that the tree would have been born about 10 million years ago and spread to Asia, Europe and the Americas. There are many writings from which it is clear that the chestnut was known in Greece since ancient times. And also in ancient Rome. In the Middle Ages, chestnuts became known and appreciated fruits.
notes: Chestnuts were once called "the bread of the poor" because they represented an important source of food supply for those who did not have great economic resources.

Ingredients for 6 people
200 g dark chocolate 62% allowed
120 g of granulated sugar
70 g prepared for cakes and biscuits Molino dalla Giovanna
30 g of chestnut flour
80 g butter
2 whole eggs
60 g whole milk
1 pear Abate
10 g of allowed bitter cocoa
16 g baking powder allowed
1 g salt to

Procedure
Peel the eggs in a bowl and beat with electric whips, adding sugar.
Then pour the milk and butter previously melted in a water bath with chocolate, then let cool. Mix the flours with the bitter cocoa powder and yeast.
Add the powders all in one go into the beaten egg and mix quickly, to obtain high and fluffy muffins make a well smooth and homogeneous mixture.
Wash and peel the pears with a knife, remove the core and cut into small cubes.
Add the pears in small pieces into the dough and mix inside the dough, cover the cupcake pan with the paper baking dishes.
For those who did not have a muffin pan I recommend using paper oven tins with reinforced edge or aluminum ones to grease and flour.
Pour the dough into each baking dish up to 3/4, then bake in a preheated oven at 200° for the first 5 minutes and continue cooking at 180° for another 12-15 minutes, depending on the oven. Make the test stick to be sure that the pear and chocolate muffins are well cooked.