Monday, April 2, 2012

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.


Pioneer Woman at Heart said...

I have never hear of knotweed. I love learning from you.

The 3 Foragers said...

I almost want to say that you should be happy that you haven't encountered Japanese knotweed! It is so invasive and really messes with the natural plants. Karen

Pete Hope said...

I had never seen Japanese knotweed used to make muffins before today! Plenty of other things, but not muffins. You do have to be careful moving it though.

Anonymous said...

Best muffin ever!