It’s a confusing title, I know. But it’s so very accurate! They might be called muffins in another life, yet the way they turn out with their soft, moist inside and their firm outside is more reminiscent of a bread pudding cup.
Except they’re breadless bread pudding cups.
Oh, and to make it even more absolutely, flabbergastingly, astonishingly delicious, these puppies (cuppies?) are made with a heaping healthy helping of spent grain left over from brewing a wonderful batch of an oatmeal stout. If you’re out of spent grain, try oats and/or any other hearty grain you have.
4 tablespoons butter, melted
2 large eggs
1 cup milk
3/4 cup flour
1/2 cup sugar
3/4 cup spent grain, wet
1/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
2 tsp baking powder
1 tsp salt
Heat oven to 350F.
In a medium bowl, combine the butter, eggs, milk, and then spent grain.
In a separate bowl, mix all remaining ingredients.
Add the dry ingredients to the wet ingredients, mix until just combined, and pour into a lined muffin or loaf pan.
Bake 30 minutes for muffins, 50 for a loaf.