I thought I'd share my recipe for acorn muffins, since it's such an easy recipe and doesn't require a lot of acorn flour. We have these every fall and they're wonderful to use as the bread in stuffing because you really get that acorn flavor. These are very mildly sweet, like a corn muffin. The sugar helps with lightness but you could substitute honey or try leaving it out. I use different flours every time and have not found a flour it doesn't work with. The flavor changes somewhat depending on what you use with the acorn flour, but most mild flours allow the flavor of the acorn flour to shine. You can also stir in fruit and make these as breakfast muffins. Elderberries are especially nice. These are wonderful with honey butter.
You can use either hot water leached or cold water leached acorn flour for these muffins. If you use flour from roasted acorns they'll have a more robust flavor. Either way is delicious. I go into the ways to leach, process, dry and roast acorns in my acorn foraging book
(affiliate link) and have 70 or 80 other recipes in there, including many other recipes for breads and muffins along with desserts, drinks, savory dishes and more.
Quick Acorn Muffins
Preheat oven to 350 degrees and grease 24 muffin tins or prepare 24 cupcake wrappers in cupcake pans.
1/2 cup sugar
4 TBS shortening, lard, butter, coconut oil, vegetable oil or a mixture of these
Beat well. In a separate bowl mix together:
1 cup acorn flour
1 cup wheat flour, rice flour or gluten free flour blend (add 1/2 tsp xanthan gum if not using wheat flour, optional)
1/2 tsp salt
4 tsp baking powder
Add dry ingredients above to mixture and add:
1 cup milk (regular or non-dairy)
Beat well until well blended. Fill muffin tins a little over half full (I use an ice cream scoop to make it go quickly). Bake about 20 minutes, or until they spring back when gently touched.