Chestnut muffins and late summer fruit at RinQuinQuin

Ingredients

For 8 muffins:

1 egg

60 g of whole sugar

120 g of yoghurt (soy, coconut, almond ...)

2 to 3 tablespoons of coconut oil

1 pinch of vanilla powder

45 g of chestnut flour

75 g of whole rice flour

1 C. coffee baking powder

100 dry figs macerated in 10 cl of RinQuinQuin

Macer the figs in the RinQuinQuin

Blanch the egg with the sugar.

Add the yogurt, oil and vanilla, then the flours mixed with the baking powder and a pinch of salt.

Once the dough is homogeneous, add the RinQuinQuin figs and pour into the muffin cups

Bake at 180 ° C for about 30 minutes.

Serve cold.

Recipe inspired by Clotilde Dusoulier for Elle à Table (December 2013)

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.