Corn muffins with chestnuts

Ingredients:

• 110 g unsalted butter
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 and 1/4 teaspoons salt
• 1 cup peeled roasted chestnuts, crumbled
• 2 tsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1.5 cups premium flour
• 1.5 cups yellow corn flour
• 1/4 cup sugar
• 1/4 cup finely chopped fresh parsley
• 1.5 tsp baking powder
• 0.5 tsp poultry seasoning
• 0.5 tsp of soda
• 1.5 cups whole milk
• 2 large eggs

Preparation:

1. Preheat oven to 175°C. Line an 18-cup muffin tin with paper liners.
2. In a large skillet over medium heat, melt the butter. Add the onion, celery, and 1/2 teaspoon of salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chestnuts, sage, and 2 tablespoons of thyme. Transfer the mixture to a baking sheet to cool, about 20 minutes.
3. Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, parsley, baking powder, poultry seasoning, baking soda, and the remaining 3/4 teaspoon salt. Combine the milk, eggs, and chestnut mixture in a medium bowl; add the flour and knead into a dough.
4. Divide the batter among the muffin cups, filling them three-quarters full. Sprinkle with the remaining 1 teaspoon of thyme. Bake until the muffins spring back when gently pressed, 18-22 minutes. Let the muffins cool in the cups for 5 minutes, then transfer them to a wire rack to cool completely.