3 cups spent grains (drained) from beer brewing
2 to 2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 cup buttermilk (or 1 cup milk plus 1 tbsp. vinegar)
1/4 cup salad oil
1/2 cup raisins (optional)
1/2 cup nuts, chopped

Preheat oven to 400°F. Grease 6 large muffin cups or 12 small cups.

In large bowl, mix dry ingredients.

In small bowl, blend egg, buttermilk, and oil.

Stir liquids into dry mix. If runny, add flour and gently stir until batter is lumpy. Spoon batter into muffin cups.

Bake at 400°F for 30 to 35 minutes until browned and toothpick inserted into muffin center comes out clean.

Remove muffins from pan immediately. Serve warm or cool on rack to serve later.

Submitted by: Dave Dickey