Acorn Muffins

I just had a batch of Black Oak Acorn muffins.

I took the acorn grindings that I had leached and dried in a 175 degree oven for twelve hours. The mixture went on to the cookie sheet looking like chunky peanut butter, and it looked like crackers when it came out. I ate a few pieces just like that, and it had kind of a bland nutty flavor. With a slightly astringent aftertaste.

I boiled up a bowl of mush made out of the grindings with the same bland results. Then I added some jerky meat chunks and butter. Then it tasted like food. With no aftertaste.

I popped some of the dried grindings into the blender and made them into a coarse flour. I then made the following recipe for any of you lucky enough to have harvested some acorns.

Acorn muffins:
1-cup wheat flour
1-cup acorn flour
1/3- cup sugar
1-tablespoon baking powder
1-teaspoon salt
1-cup milk
½-cup veg oil
1-large egg

Preheat oven to 375. Mix all dry ingredients thoroughly, and then mix in liquid ingredients thoroughly. Grease a muffin tin and fill half full with batter. Place in oven and when they are done take them out. Time depends on the size of your muffin tin. Stick a tooth pick in them and when it comes out dry, they are done.(@10-20 min)

Eat with butter on them and a little honey if you like honey. Otherwise eat them any way that you like. They will be a great side dish at thanksgiving. And, yeah they are delicious. They taste like a nutty bran muffin. The only thing is, if you haven’t leached the acorns enough, you will have a slight, but not unpleasant aftertaste.