Ladies and gentlemen, may I humbly introduce, Beautyberry flour.
That’s right, you heard me. For those of y’all familiar, that wonderful, native shrub you’ve got growing beautifully in your yard or garden that all the songbirds love, those berries aren’t just good for eclectic jams. For those of y’all unfamiliar, this plant grows EVERYWHERE! Its amazing, its tasty, its got carbs, its leaves are an actual mosquito repellent, did I mention carbs?
If you’ve experimented or tried the jelly, beautyberries have an amazing, sweet flavor that is best described as the very incarnation of Fall; sweet with an underlying spice and a hint of nuttiness and something you just can’t quite describe. More and more, we’re finding that’s the case with wild foods. Flavors and tastes that just don’t compare, that you just can’t describe.
This recipe can be used to make either a whole spice cake, or muffins/cupcakes if you’re desiring something frosted! We don’t recommend using it for pancakes however, the suger content of beautyberry flour is so high that it burns and sticks to the pan, much to our sadness….
What you’ll need is:
2 cups beauty berry flour
2 tbsp. baking powder
4 large eggs
1/4 cup milk
1 tbsp. cinnamon
2 tsp. allspice
1 tsp. clove
3 tbsp. brown sugar (white works, but flavor depth is better with brown) – also we like a cake that isn’t as sweet, so up your sugar if you want more of a dessert like confection.
1 tsp vanilla
2 tbsp. cooking oil
Preheat your oven to 350 degree. Whisk eggs until combined, being careful not to over mix (this may toughen your final product if you over mix your protein). Mix in the remaining wet ingredients.
In large mixing bowl combine all dry ingredients, ensuring even distribution. Pour your egg mixture into the flour and combine well; you will have a batter, consistent with a thick muffin batter. Add milk as needed to get to this point. Alternately you can whisk your egg white separately until soft peaks form and then fold them in as the last ingredient. This will help give a fluffy product, but the end result is delicious either way.
Pour into greased muffin tins or a small loaf pan. For muffins bake 12-15 minutes and for a loaf bake 30 – 35 minutes. A cake should appear dry on top and should give with a light touch, but should not have movement; spongy is the texture you are looking for.
Don’t expect a high rise, these aren’t going to make huge grocery store muffins, but they will pack rich flavor into each bite. They’re perfect paired with coffee in the morning, smothered in prickly pear barbecue sauce with carnitas for dinner, or with vanilla bean ice cream as dessert.
It’s a little black dress. Lol!