Japanese Knotweed Muffins is a modern British recipe for a classic butterless muffin that includes the wild food, Japanese knotweed, in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Muffins.
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If you don't have kefir on hand you can make soured milk by adding 1 tbsp lemon or lime juice to 100ml whole milk. The milk will curdle and thicken as a result. The milk product needs to be acid to activate the bicarbonate of soda. The combination of oil and thickened milk substitutes for the more usual butter used in sponge making.
Ingredients:
175g plain flour
125g Demerara sugar
100g Japanese knotweed stems, chopped into 2cm pieces
100ml kefir or soured milk
1 tsp sunflower oil or rapeseed oil
1 egg
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp of salt
Method:
Pre-heat your oven to 200°C.
In a bowl, beat together the egg, oil, sugar and milk, whisking until the sugar has dissolved. In a separate bowl sift together the flour, baking powder, bicarbonate of soda and salt (this ensures the dry ingredients are well combined and adds air to the mixture).
Now lightly fold in the chopped Japanese knotweed stem pieces along with the flour mixture. Mix until just combined and do not over-mix. Spoon into baking paper lined muffin wells (12) or do what I do and spoon into reusable silicon cupcake cases, filling them no more that 80% full.
Transfer to the centre of your pre-heated oven and bake for 20 minutes or until lightly browned. When done, a skewer inserted into the centre of the muffins will emerge cleanly.
Remove from the oven and allow to cool for 20 minutes then turn out onto a wire rack to cool completely. Like all muffins these are best served warm.
If you want a deeper knotweed flavour substitute 1 tbsp of the milk with 1 tbsp Japanese knotweed syrup.
