Apple-Chestnut Mini-Muffins

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 cup chestnuts, peeled and chopped fine

1 medium apple, peeled, cored and grated

11/2 cups wheat flour

1/2 cups sugar

1 teaspoon baking powder

1/2 teaspoon salt

Topping

1/3 cup chestnuts, chopped fine

1/2 cup brown sugar

Heat oven to 400 degrees. Spray three mini-muffin tins with nonstick spray.

In a large bowl, beat egg; stir in milk, oil, chestnuts and apple. Stir in remaining ingredients until just moist. Fill muffin cups about three-quarters full.

For the topping: In a small bowl, thoroughly mix chopped chestnuts and brown sugar. Sprinkle about 1/2 teaspoon topping on each.

Bake 20-25 minutes until a toothpick comes out clean. Immediately remove from pans to a rack to cool.

Makes 36.

Cook's note: Substitute all-purpose flour for half of the whole wheat flour.

Adapted from Allen Creek Farm Chestnuts, chestnutsonline.com