Beer Muffins with Cheddar Cheese and Dill

I was looks through the Newsday, Thursday March 7, 2013 – and I came across this recipe for Beer Muffins with Cheddar Cheese and Dill.  I haven’t made it – so I don’t know have the muffins taste – but it sounds good – so here goes.

I served my beer muffins with some cream of tomato soup.  They would have been equally good with chili or a beef and beer stew.

Beer Muffins with Cheddar Cheese and Dill Recipe

Beer Muffins with Cheddar Cheese and Dill

2 cups unbleached all-purpose flour

2 Tbsp. packed light brown sugar

2 tsp. baking powder

¾ tsp. salt

1 cup lager-style beer

6 Tbsp. unsalted butter, melted and cooled, divided

1 cup shredded Cheddar cheese, divided

1 ½ Tbsp. finely chopped fresh dill

Preheat the oven to 375 F.   Coat a 12-cup muffin tin with non-stick cooking spray.

Whisk together the flour, brown sugar, baking powder and salt in a large mixing bowl.  Stir in the beer and 4 tablespoons of melted butter until a rough dough forms.  Stir in ¾ cup cheese and dill.  Divide the batter among the muffin cups.  Drizzle the remaining 2 tablespoons of butter over muffins.  Sprinkle the remaining ¼ cup of cheese on top.

Bake at 350 F. for about 18 minutes until the muffins are golden and toothpick inserted into the center of muffins comes out dry.

Cool in the pan for 5 minutes, invert onto wire rack, let cool another 5 minutes and serve warm.

12 muffins

(Recipe for Beer Muffins with Cheddar Cheese and Dill was in the Newsday paper, March 7, 2013)

 

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