Acorn Muffins
User Reviews
5
Acorn Muffins
Description
The recipe starts with a wet mixture of buttermilk, beaten egg, melted nut-based butter, brown sugar, and optional vanilla extract. Separately, dry ingredients including wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt are combined, then folded into the wet ingredients with the addition of minced acorn grits and berries for extra texture and flavor.
The batter is thick and sticky, adjusted with small amounts of buttermilk if necessary, and spooned evenly into a greased muffin tin. A topper of maple or caster sugar adds a subtle crust after baking at 425°F for about 15-18 minutes until a toothpick tests clean. Cooling before unmolding helps maintain shape.
These muffins offer a unique nutty depth from acorn products paired with the natural sweetness of berries and crunch from assorted nuts. They work well for breakfast or snacks, especially when fresh or seasonal berries are used.
Ingredients
- 1 1/3 cup buttermilk
- 1 egg lightly beaten
- 1/3 cup butter walnut, hazelnut, pecan, melted, or nut oil
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract (optional)
- 1/2 cup wheat bran
- 1/2 cup acorn flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup acorn grits minced
- 1/2 cup chestnuts
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/4 cup Berry lingonberries, blueberries, etc, fresh or frozen
- 2 tablespoons caster sugar optional, or maple sugar
Instructions
- Preheat the oven to 425F. Grease a muffin tin with butter or something similar.
- Whisk together the buttermilk, egg, oil, brown sugar and vanilla extract in a bowl. Whisk together the wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt in a larger bowl.
- Pour the wet ingredients into the dry ones and add the acorn grits and berries. Stir to combine. You want a thick, sticky batter. Add a little buttermilk if it's too tight, one tablespoon at a time.
- Fill the muffin tin with the batter evenly, then sprinkle the maple sugar over them as a topping. Bake for 15 to 18 minutes, until a toothpick comes out cleanly when poked into a muffin. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 224mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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