This one comes from a recipe I have long loved from Cook's Country. Who doesn't love beer, and also cheese, and also bread? This yeasty, gooey, crunchy miracle muffin is perfect alongside any bowl of soup.
The recipe calls for gruyere--which I have done and loved--but I only had extra sharp cheddar--which turned out quite fine. A piece of bacon crumbled into the batter probably wouldn't have hurt either.
Be sure to choose a mild beer, like Bud, for this recipe. If you get much more assertive than that, your bread may turn out bitter.
Beer Cheese Muffins
makes 3-4 muffins, depending on size; start-to-finish about 30 minutes
2 oz. gruyere or extra sharp cheddar cheese; 4 oz grated (about 1/4 cup) and 4 oz cubed (about 1-inch cube, cut into 16 smaller pieces)
1/2 cup white flour
1/4 cup whole wheat flour
1/2 Tbsp honey
1 tsp baking powder
healthy pinch each of salt and cracked black pepper
1/2 cup light-bodied beer
1 Tbsp melted butter
- Preheat oven to 375º. Mix cheese, flours, honey, baking powder and spices in a bowl. Add beer and stir to combine. Divide between 3-4 well greased baking cups (don't use muffin papers like I did, big mistake) and drizzle melted butter over top of each. Bake 15-18 minutes, or until tester comes out clean.