Beer Cornbread Muffins
Recipe courtesy of Mastering The Art of Southern Cooking
Makes 12 muffins
2 cups cornmeal (white or yellow)
1 cup self-rising flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar (optional)
1/4 cup unsalted butter, melted
2 large eggs, beaten
8 ounces beer
1/2 cup buttermilk
1 cup Cheddar cheese, shredded
Preheat oven to 400˚F. Oil a 12-cup muffin tin and set aside.
Sift together the cornmeal, flour, baking powder, salt and sugar. Mix together the melted butter, eggs, beer, buttermilk and cheese in a large bowl. Add the dry ingredients to the wet and stir until just mixed.
Divide the batter amon the 12 muffin cups, filling each aou 2/3 full. Gake 20 to 25 minutes or until they are light golden brown and a wooden skewer inserted near the center comes out clean.
Cool in the tins on a wire rack for 10 minutes. Turn the muffins out onto the ire rack to cool or serve warm.
2 cups cornmeal (white or yellow)
1 cup self-rising flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar (optional)
1/4 cup unsalted butter, melted
2 large eggs, beaten
8 ounces beer
1/2 cup buttermilk
1 cup Cheddar cheese, shredded
Preheat oven to 400˚F. Oil a 12-cup muffin tin and set aside.
Sift together the cornmeal, flour, baking powder, salt and sugar. Mix together the melted butter, eggs, beer, buttermilk and cheese in a large bowl. Add the dry ingredients to the wet and stir until just mixed.
Divide the batter amon the 12 muffin cups, filling each aou 2/3 full. Gake 20 to 25 minutes or until they are light golden brown and a wooden skewer inserted near the center comes out clean.
Cool in the tins on a wire rack for 10 minutes. Turn the muffins out onto the ire rack to cool or serve warm.
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