Japanese Knotweed Recipe - Knotweed Muffins

Japanese knotweed (Polygonatum cuspidatum) has a great tart flavor, and it goes well in sweet baked goods. Here is a simple recipe using knotweed stewed and mixed into a muffin recipe. These are good for breakfast with a smear of butter, or cut and toasted. If you double the recipe, you'll have enough for a 9" x 5" loaf of quick bread.





Japanese Knotweed Muffins                                           makes 8 muffins

1/2 c. sugar
2 c. chopped Japanese knotweed stalks
1/4 c. water
1 Tbsp lemon juice
1/4 c. oil
1 egg
1 c. flour
1/2 c. sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon

1. Preheat the oven to 325°, place baking papers in a muffin pan.
2. In a saucepot, combine 1/2 c. sugar, the chopped knotweed stalks, 1/4 c. water and 1 Tbsp lemon juice. Cook over medium heat for 10 minutes, stirring often. Allow the stewed knotweed to cool. There should be about 1 c. stewed knotweed.
3. In a large bowl, whisk the egg with the oil, and stir in the stewed knotweed.
4. Sift together 1 c. flour, 1/2 c. sugar, baking powder, baking soda, and cinnamon. Stir into the wet ingredients in the large bowl, do not over mix.
5. Fill the muffin papers about 3/4 full. Bake for 24-28 minutes, until the top is set and springs back when touched. Cool and serve with butter, or toasted.