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
2 Tblsp. oil
1/3 cup granulated sugar
¾ tsp baking soda
1/4 tsp nutmeg
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
I first made this recipe in 1993, adapted from one in Susan Branch’s Heart of the Home, 1988. It became a favorite lunch for my two daughters and me, served on a split homemade yeast roll.
In 2008, I had made this dish for my youngest daughter’s birthday and since I had some beer leftover, made a good beer bread from an internet recipe (source forgotten). I thought this bread would be ideal to serve with the Welsh Rabbit – sturdy enough to stand up under a generous helping of this delicious cheese concoction. It turned out to be the perfect combination. The recipe for Welsh Rabbit makes 4 helpings (could easily be doubled) and the bread recipe makes 8 large rolls (leftover rolls are good for dishes like Mom’s Tuna Melt and Balsamic Chicken Melt – or simply toasted for breakfast.
EASY BEER BREAD ROLLS
- 3-3-1/2 cups all-purpose flour, divided
- 3 Tblsp granulated sugar
- ½ tsp salt
- 1 package dry fast-acting yeast (1 Tblsp)*
- 8 oz. beer, room temperature
- 1 Tblsp butter
- 1 egg, room temperature
*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water. Rising time is cut in half
In a mixer bowl, place 1 cup all-purpose flour, granulated sugar, salt and yeast. Blend.
Heat beer and butter in microwave to 130 degrees F.
Insert paddle beater and add beer/butter mixture to flour mixture. Mix on medium speed for 3 minutes. Add egg and beat for 30 seconds more.
Insert dough hook and add 1 cup of flour and beat at medium speed. Continue beating for 6-1/2 minutes longer, adding additional flour as needed until dough is elastic and no longer sticky.
Place dough in a large greased bowl, turn once, cover and let rise in a warm place for 30 minutes.
Punch with your knuckles to deflate dough and divide into 8 pieces …
and form each piece in your hand to make a rustic roll about 3 inches diameter.
Place on a greased baking sheet, cover and let rise in a warm place for 30 minutes. Preheat oven to 375 degrees F.
Bake @ 375 degrees F for 12-14 minutes until bread is browned over the top surface. Cool on a wire rack.
- 1 lb. sharp cheddar cheese, diced
- 2 Tblsp. butter
- 1 tsp. dry mustard
- ½ tsp. Worcestershire sauce
- dash cayenne
- 2 eggs, slightly beaten
- 8 oz. beer, room temperature
- 4 Easy Beer Bread Rolls, split and toasted
My first step is to get out my vintage Kreamer copper-bottom double boiler which I bought at an antique store about 30 years ago.
Melt cheese & butter in top of double boiler over simmering water.
Stirring constantly, add mustard, Worcestershire, and cayenne. Beat in egg; stir in beer, and stir until hot. Do not boil. Serve over split, toasted Beer Bread Rolls. Serve piping hot.
Note: Leftover Welsh Rabbit can be used to supplement cheese in any dish such as macaroni and cheese or added to a cream soup.