I love baking with spent grains. We have them on hand as often as we find time to brew. Spent grains add a delicious, roasted malty flavor to your baked goods as well as more fiber and protein. Depending on what you brew, the combination of spent grains will always be unique. We recently brewed a wheat beer that we named “Walter White American Wheat” which is comprised of Light Wheat, Marris Otter, Rye, a bit of Torrified Wheat and some rice hulls. This adds a nice bit of crunch to the muffins.
My muffin recipe is a modified version of a recipe posted at She Brews Good Ale. Here’s how they looked after coming out of the oven:
Spent Grain Apple Cinnamon Muffins
- 1 cup flour
- 1 cup spent grains
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk with 1 tbsp white vinegar
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 5 tbsp butter
- 1 tsp vanilla
- 1 small apple cut into small, thin pieces
Preheat oven to 400 degrees. Whisk flour, grains, baking powder,
baking soda and salt in one bowl. If you have buttermilk, use it instead of the milk. If you only have milk, put 1 tbsp of white vinegar in it and set it aside for 5 min. In another bowl, whisk eggs, sugar and melted butter, and 1 tsp vanilla, followed by the milk/vinegar. Mix wet ingredients into dry ingredients and stir in apples, but do not
overmix. Divide into a greased jumbo muffin pan or use a regular muffin pan. Sprinkle brown sugar on top. Bake for approx 14 – 16 minutes.
When a toothpick comes out clean, remove from oven and let cool for a couple minutes before taking the muffins out of the pan.