Cheddar Beer Muffins
Cheddar Beer Bread Muffins
Nutrition Facts
12
276.92
136.67
15.17g
23.33%
9.17g
45.83%
45.00mg
15.00%
477.85mg
19.91%
8.01mg
0.23%
25.05g
8.35%
2.00g
7.8g
15.6%
10.67%
0%
18.75%
6%
10.08%
6.42%
8.75%
0.08%
0.67%
10.42%
0.08%
0.42%
0.42%
0.25%
0.08%
0.08%
Ingredients
- 3 c Flour
- 2 tbsp Sugar
- 4 tsp Baking Powder
- 1 tsp Salt
- 2 c Cheddar Cheese
- 1/2 c Unsalted Butter, melted
- 2 tbsp Unsalted Butter, melted
- 12 fl oz Beer
Preheat oven to 350°F. Spray muffin tins with cooking spray or use cupcake liners.
In a bowl combine the flour, sugar, baking powder, salt, and cheese; stir until well combined. Pour in the half cup of melted butter and the beer. Stir until just combined.
Pour the batter into muffin tins; each should be about half full. Drizzle the remaining 2 tbsp butter onto the tops of the muffins, divided evenly between each muffin.
Bake for 18-20 minutes or until the muffins have puffed and a toothpick in the center comes out clean. Serve immediately; they are best right out of the oven.
Makes 24 muffins.
In a bowl combine the flour, sugar, baking powder, salt, and cheese; stir until well combined. Pour in the half cup of melted butter and the beer. Stir until just combined.
Pour the batter into muffin tins; each should be about half full. Drizzle the remaining 2 tbsp butter onto the tops of the muffins, divided evenly between each muffin.
Bake for 18-20 minutes or until the muffins have puffed and a toothpick in the center comes out clean. Serve immediately; they are best right out of the oven.
Makes 24 muffins.
Equipment Muffin Pans
Cost: $4.24 ($0.35 per serving)
Source: http://thebeeroness.com/2012/05/31/cheddar-beer-bread-muffins/
Notes
Doubled original recipe, since beer is usually in 12oz cans. Removed the green onions since we have never used them in the recipe.
These were pretty good; we made them first for Super Bowl XLVIII (with blue and orange food coloring added)
These were pretty good; we made them first for Super Bowl XLVIII (with blue and orange food coloring added)