Matt’s hobby is homebrewing, specifically beer. He’s started using grains in addition to malt extract, so that leaves me with spent grain to play with. Yum! Unfortunately, my web searches reveal 99.9% of the recipes for spent grains on the web are for bread. Not being one to accept defeat easily, I’ve decided to try adapting recipes on my own.
The first one is Banana Peanut Butter Spent Grain Muffins, based on the Banana Peanut Butter Oatmeal Muffins I found at Eat Me, Delicious. I substituted 1 1/2 cups of spent grains (I believe it was crystal malt) for the 1 cup of quick oats. The muffins are delicious, and extremely moist – almost too moist. Next time, I think I’ll cut the buttermilk back to 1/2 cup.
Banana Peanut Butter Spent Grain Muffins
Adapted from Eat Me, Delicious (http://www.eatmedelicious.com/2009/09/banana-peanut-butter-oatmeal-muffins.html)
1 1/2 cups whole wheat flour
1 1/2 cups spent grains
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
1/2 cup brown sugar
2 large eggs
3/4 cup mashed banana (about 2 med.)
1/2 cup natural peanut butter
1 cup light buttermilk
Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, spent grains, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.
Makes 14.
NOTE: The batter tastes absolutely horrid, but when baked it’s wonderful!
3 Responses
October 6th, 2009 at 9:22 am
Just made a double-batch of these this morning with some spent grain from an oatmeal stout I brewed yesterday. They’re awesome!
I substituted 3/4 cup milk for the buttermilk, and I think if I did it with stout grains again I may add a bit of white sugar to sweeten them up a little bit, but they are still very tasty.
Thanks for the recipe and keep up the good work!
October 6th, 2009 at 11:12 am
Glad to see you liked the muffins!
I use natural peanut butter in an effort to keep the carb count down, but if you try regular peanut butter, you might find you won’t need to add any extra sugar.
January 1st, 2010 at 12:43 pm
I had some leftover frozen silken tofu (which thaws into a gelatinous sponge but works fine for cooking) which I used instead of buttermilk, thinned with soy milk, and omitted the PB entirely. Yum! Curious how the recipe makes 14 out of only 12 muffin tins though, and also you have “oatmeal” in the directions instead of “spent grain.” Thanks for the recipe! We have a lot of spent grain, and it’s hard to get through it. I’ve been mixing it with regular oats and raisins, seeds, nuts, whatever, and making a morning porridge from it.
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