Cheesy Beer Muffins
This bread has a great texture and slightly sweet flavor. I double the recipe and bake it in a 9x5 pan for 30 minutes and serve with dill dip or horseradish-bacon dip.
This bread has a great texture and slightly sweet flavor. I double the recipe and bake it in a 9x5 pan for 30 minutes and serve with dill dip or horseradish-bacon dip.
- Carbohydrate 22.7691141790207 g
- Cholesterol 48.3450000146457 mg
- Fat 6.39920722710218 g
- Fiber 0.597263899977746 g
- Protein 7.23020806172218 g
- Saturated Fat 3.73955055853841 g
- Serving Size 1 1 Serving (100g)
- Sodium 4309.07846992232 mg
- Sugar 22.171850279043 g
- Trans Fat 0.471892222546382 g
- Calories 179 calories
Step-by-step
- Heat oven to 375F.
- Spray 6 muffin cups with nonstick cooking spray.
- Lightly spoon flour into measuring cup; level off.
- In med bowl, combine flour, cheese, sugar, baking powder, baking soda and salt; mix well.
- Add beer and egg; stir just until dry ingredients are moistened.
- Divide batter evenly into sprayed muffin cups, filling each about 3/4 full.
- Bake at 375F for 17 - 22 min or until golden brown and toothpick inserted in center comes out clean. Serve warm or at room temp.
Operating on a strict budget and limited pantry items requires maximizing every component, particularly when baking without specialized equipment. Quick breads leavened by carbonated beverages originated as resourceful adaptations in early American households lacking commercial yeast. Avoiding dense, rubbery muffins demands strict adherence to mixing technique. Overworking flour activates excess gluten, turning tender crumbs into tough bread. Stirring the liquid ingredients into the dry mixture strictly until moistened prevents this structural failure. Measuring flour accurately requires spooning it lightly into the dry measuring cup before leveling with a straight edge, rather than scooping directly from the bag. Scooping packs the flour down tightly, increasing the total volume by up to twenty-five percent and resulting in dry, heavy baked goods. Baking requires a preheated 375 degree Fahrenheit oven to ensure the chemical leaveners react immediately upon entry. Monitoring the bake time between 17 and 22 minutes prevents over-baking; inserted toothpicks should emerge clean without wet batter clinging to the wood. Substituting low-fat cheddar with sharp full-fat varieties alters moisture content slightly, though the fat difference remains negligible for overall structure.
