recipe goodness :: spent grain raisin bran beer muffins

Spent Grain Raisin Bran Beer Muffins

With no major plans on the weekend calendar, the kitchen was beckoning to be dirtied. It felt like the right time to break open my Brooklyn Brew Shop beer making kit and start the 4-week project {more on that later}. What I didn’t realize is that I was going to get way more out of this project than 12 bottles of suds. After simmering your “mash” for an hour you strain everything through a sieve, leaving behind a protein and vitamin-rich hearty grain that has completed its job in the brew, but is still ripe for a second life — beer baked goods anyone?

Before figuring out what you’ll do with your newfound pot of grain gold, you can store this spent grain in the fridge “wet” for a few days before it starts to get funky or you can spread it out on a baking sheet and dry it completely in the oven to store in an airtight container for later. Set your temp to warm-200° and bake 4-5 hours or until no moisture remains to the touch, stirring periodically to dry evenly.

My experiment: a spin on Raisin Bran muffins.  The result: better than mom used to make {sorry mom}. The muffins have a great hearty whole grain depth, while maintaining a moistness thanks to the buttermilk. And, of course, every thing’s better with beer.

Filling muffins

Spent Grain Raisin Bran Beer Muffins

Makes 20-22 | 375° for 15-20 mins

8oz (weight) wet spent grain
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup melted butter
1/3 cup brown sugar
2/3 cups granulated sugar
3/4 teaspoon baking soda
1 1/2 cups of raisins
1/2 teaspoon cinnamon
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups buttermilk
demerara sugar for sprinkling on top {optional}

1. In a large bowl mix together spent grain, flour, salt, sugars, cinnamon, baking soda and raisins.
2. In a medium sized bowl, whisk together butter, eggs, vanilla extract and buttermilk.
3. Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 15 minutes before baking to let the grain and flour absorb the buttermilk.
4. Using an ice cream scoop with a thumb release, fill each cup. Sprinkle tops with a spoonful of demerara sugar {optional}.
5. Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.
6. Let rest in the pan for 5 minutes before removing to cooling rack.
   Enjoy at least one while warm, with melted butter!

Beer, Bread and Buttermilk:
Breadmaking 101: How to Make Bakery Quality Bread @Home
Grandma Dilaura’s Panettone
Herbed Buttermilk Biscuits
Royal British Cranberry-Almond Breakfast Scones
Irish Steak & Guinness Puff Pastry Pie