Japanese Knotweed Muffins 2 is a modern British recipe for a classic muffin containing roasted Japanese knotweed or Japanese knotweed jam. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Muffins 2.
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As Japanese Knotweed is classed as 'controlled waste', it must be disposed of at a registered landfill site or you may be prosecuted from the environment agency. You must also ensure the Knotweed that you use is safe to eat. Knotweed is often sprayed with herbicides (particularly in Autumn and Spring) due to its potential damage to properties. Therefore, you must ensure that the plant has not been treated with chemicals before considering cooking. If the plant is safe to eat and disposed of correctly, it can greatly compliment a number of tasty meals and desserts.
Note that these muffins can be prepared later in the year with any stores of Japanese knotweed jam.
Ingredients
200ml milk
2 eggs
1 tsp ground cinnamon
1 tsp baking powder
300g thinly chopped Japanese Knotweed (or Japanese knotweed jam, chopped)
300g plain flour
100g butter, melted and cooled
100g golden caster sugar
3 tbsp brown sugar, to garnish
Method:
Pre-heat your oven to 180°C.
In a heat-proof casserole (or cake tin), mix the chopped Japanese Knotweed with 3 tbsp of the golden castor sugar and set aside (there's no need to do this if you're using jam).
Once the oven is hot set the Japanese knotweed and sugar mix in centre and bake for about 10 minutes, or until tender. Remove from the oven and set aside to cool.
Sift together the flour and baking powder into a mixing bowl then whisk in the caster sugar. In a jug, whisk together the eggs, milk and melted butter.
Stir the roasted knotweed or knotweed jam into the flour then add in the liquid ingredients. Mix everything until just combined (take care not to over-mix) then divide the batter between the muffin cases.
Top with a sprinkling of brown sugar then transfer to the centre of your pre-heated oven and bake for 25–30 minutes, until nicely golden brown and cooked through.
Remove from the oven and cool for 20 minutes. Serve warm.
