This year, instead of just consuming, we actually brewed our own beer! Saugatuck Brewing Company helps you find and tweak a recipe based on your tastes and walks you through the steps for brewing on some small scale equipment. We had an absolute blast and I can't wait to go back in a few weeks to bottle the final product.
Near the end of the brewing session I recalled that brewers often bake with the spent grain leftover from the brewing process. Joe and Dexter graciously let us take as much grain as we wanted and I've spent a relaxing Columbus day playing around with some recipes. In addition to coming home with grains and beer we picked up some delicious Honeycrisp apples from the Sawyer Garden Center after a final stop for a pint at Greenbush Brewery on the way back to Chicago.
Here is my Spent Grain and Apple Muffin recipe.
1 cup spent grain
1 cup whole wheat flour
11/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup brown sugar
1/4 cup vegetable oil
2 eggs
1 cup unsweetened applesauce
3/4 cup buttermilk
1 apple, diced
- Preheat the oven to 400
- In a food processor pulse the spent grains until they are slightly broken down
- In a bowl combine the whole wheat flour, baking soda, baking powder, salt and cinnamon. Once combined, stir in the spent grains.
- In a large bowl whisk the sugar, oil, egg, and applesauce.
- Add the flour mix to the sugar mixture, alternating with the buttermilk, stirring lightly until incorporated.
- Fold in the apple chunks.
- Spray muffin tin with cooking spray, stick in the oven briefly to heat, and pour the mixture into the muffin tins.
- Cook for 20-25 minutes, until a toothpick comes out clean.
- Let cool in tin on a rack for 15 minutes. Loosen muffins from tin and let cool completely on baking rack.
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