I first made these muffins in 1998. I had bought a muffin cookbook to send to my daughter-in-law in St. Louis, but first copied recipes that appealed to me. These muffins are very good, just a tiny bit of sweetness and the flavor of cheddar cheese along with raisins and crunchy nuts. I consider two of these small muffins as a good serving for a breakfast treat. They are also nice to serve along with summer salads.
I have a note in my binder: “January 23, 1998 – This is one of David’s (my husband) favorites. Very good.”
BEER CHEESE MUFFINS
1/2 cup beer
1/2 cup raisins
1 egg
2 Tblsp. oil
1/3 cup granulated sugar
¾ tsp baking soda
1/4 tsp nutmeg
Dash salt
1-1/4 cups all-purpose flour
2.5 oz shredded cheddar cheese
1/2 cup chopped nuts
Preheat oven to 375 degrees F
Grease 12 muffin cups or insert paper or silicone liners
In small pan heat beer to boiling. Remove from heat, add raisins and let cool.
In a medium bowl, whisk together the egg, oil and sugar. Whisk in the soda, nutmeg and salt.
Stir in the beer/raisin mixture and flour. Stir in the cheese and chopped nuts.
Divide the batter between 12 muffin cups and bake in preheated 375 degree F oven for 15 minutes. Muffins should be golden brown on top and a tester inserted in the center of one muffin should come out clean.
Allow muffins to cool in the pan for 7-10 minutes.
Remove muffins from pan or silicone liners and allow to continue cooling on a wire rack.
Yield: 12 small muffins
These muffins are delicious warm from the oven and can be warmed a few seconds in the microwave if necessary.
Tag; cook,cooking,recipe,recipes,baking,quick bread,muffins,beer,cheese,cheddar,nuts,raisins,breakfast,lunch
LILLIAN'S CUPBOARD 