Savory Beer Muffins
- 2.5 Cups Flour
- .5 Cup Cornmeal
- 1 T Sugar
- 1T Baking Powder
- 1 t Salt
- 12 Ounces beer
- 1 Cup shredded cheese
- 2 Cloves garlic, diced
- Pinch garlic chives, diced
- 4 Serrano peppers, diced (or less if you can't take the heat)
- ~2 T Herbs/seasoning of your choice. I used dried mustard, cumin, onion powder, thyme, and smoked paprika
Sift the dry ingredients, add everything else save the beer and mix well. Pour in the beer (it'll bubble like crazy!) and mix in until just combined. Fill muffin tins half way and bake at 375 for 10-15 minutes. Cool in the pans for about 5 minutes then turn out onto a rack or towel. We scarfed one warm right out of the oven: so good. They were as good the next day as cheese sandwiches and were the perfect accompaniment to our 'Italian Chilly" that I made last night (recipe coming later this week!). This suckers are uber filling and not really very healthy at all. But hey, it's beer! Embrace it!
What's your favorite recipe utilizing beer?
This post is part of the Homestead Revival Barn Hop.