Beech Nut Muffins is a modern British wild food recipe for a classic savoury muffin made with a blend of beech nut flour, cornmeal and plain flour flavoured with chopped beech nuts. The full recipe is presented here and I hope you enjoy this classic British version of: Beech Nut Muffins.
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This recipe yields a savoury muffin (no sugar added) that’s more like a rich buttery dinner roll than what we think of today as a sweet muffin. This recipe is based on mid 19th century American recipes (when baking powder became a common leavening agent) for a true bread-like quickbread. If, however, you really need a bit of sweetness in these muffins add 5 tbsp honey or malt extract. My wife likes these muffins split in half and spread with malt extract.
Pre-heat your oven to 190C (375F) and grease or line the wells of a 12-well muffin tin.
Combine all the dry ingredients in a bowl and whisk to blend together. Whisk together the wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients then stir in the chopped beech nuts. Divide the batter between your prepared muffing wells, filling them no more than ¾ full.
Transfer to your pre-heated oven and bake for 20 minutes. When done, the muffins will be risen and golden brown. They should spring back to the touch and a skewer inserted in the centre will emerge cleanly.
Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool further. Serve warm.
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