Chestnut muffins with fennel seeds

Preheat the oven to 180°C.

Grind the chestnuts in the food processor.

Separate the eggs. Beat the egg whites until stiff peaks form. In a separate bowl, combine the yolks with the sugar and chestnuts. Melt the butter and gently stir it into the chestnut mixture, followed by the self-raising flour and ground fennel seeds. Finally, gently fold in the beaten egg whites.

Spoon the batter into greased muffin cups or use paper liners.

Bake in the oven for 30 to 40 minutes, until a skewer comes out clean.

Make the buttercream by beating the soft butter well and mixing in the icing sugar, with 2 to 3 tablespoons of water until the desired thickness is reached.

Let the muffins cool and pipe the buttercream on top. Toast the fennel seeds in a dry frying pan, let them cool, and garnish the muffins with them.