Scottish scientists have brewed up a healthy breakfast treat with an unusual extra ingredient – a by-product from making beer.
Fresh from Abertay University labs, the healthy muffin has been devised using spent grain used in the beer making process.
It took scientists three months to perfect the recipe, which sees spent grain dried and milled before being added to the muffin mix.
The result? A high protein, high fibre breakfast treat.
STV NewsProfessor Alberto Fiore said: “The taste is, of course, slightly different. And the good thing is the presence of the brewer’s spent grain.
“It also enhances the properties of the sweetness. So it means that we are also able to reduce the amount of sugar in this type of product.
“There is a nice, multi-flavour taste, that is nice. It’s great.”
STV NewsThe project is the brain child of Edinburgh bakery Saltire Patisserie, which has been on the hunt to find a healthier snack for its customers.
Food scientists say the addition of the beer brewing by-product helps to cut down on the sweetness of the typically sugary treat, reducing the amount of sugar by around 15%.
Jane Franco from Saltire Patisserie said: “It has high fibre and high protein and tastes absolutely amazing.
“It’s a normal muffin, but knowing it has protein and high fibre inside, it’s absolutely fantastic.”
The muffins are soon set to be available at Saltire Patisserie’s bakery, with plans to also get them on supermarket shelves.
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