We saved some of the grain from a batch of Premium American Lager, with the intention of making some veggie burgers and bread with it. This morning, I had a strong craving for muffins or coffee cake, so I figured I'd throw something together. I decided on muffins and the recipe evolved from there. I looked up the ratios for my base ingredients and made up the batch. And here's the resulting recipe:
- 4oz (8 Tbsp) butter, melted
- 2 large eggs
- 1 cup milk
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup spent grain
- 1/4 cup old-fashioned oats
- 1/4 cup unsweetened cocoa powder (I recommend Ghirardelli)
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp salt
Heat oven to 350F.
In a medium bowl, combine the butter, eggs, and milk. In a separate bowl, mix all remaining ingredients. Add the dry ingredients to the wet ingredients, mix until just combined, and pour into a lined muffin or loaf pan. Bake 30 minutes for muffins, 50 for a loaf.
Overall, I'm happy with how these turned out. If I made these again, I'd reduce the butter to 6 Tbsp instead of 8. The butter flavor in these is a bit too dominant for my preference. That's the only change I'd make, though.
I will note here, too, that I used a few substitutions. We were out of eggs so I used my trusty egg replacement tactic I learned in my vegan days: 1 Tbsp ground flax meal + 3 Tbsp water = 1 large egg. It works very well as a binder, but not quite as well as a leavening agent. That's likely the reason my muffins didn't turn out as fluffy as they would have otherwise. I also used Splenda instead of sugar and rehydrated dry milk instead of regular (milk's not really a common thing in our house, but I keep a box of dry milk for baking.) So what you see pictured isn't exactly what's in the recipe above, but close enough.
Each muffin in the recipe above is about 185 calories with 10g of fat, 2g of fiber, and 4g of protein. My version with the flax, dry milk, and Splenda comes out to 145 calories with 10g of fat, 2g of fiber, and 2.5g of protein.