makes 12 muffins:
2 cups self-raising flour
2 cups grated tasty cheese
1 large egg
1 cup beer
Toss the flour and grated cheese together in a bowl using a fork.
In another bowl, beat the egg enough to thoroughly mix the white and yolk. Add the beer, stir to mix briefly, then pour the mixture onto the flour and cheese. Fold together until most of the flour is dampened but do not keep mixing until the mixture is smooth.
Spoon the mixture into 12 sprayed medium sized muffin pans. Bake at 220 for 10 to 15 minutes until nicely browned and until the centres spring back when pressed. Leave to stand in the tin for 3 - 4 minutes until they will lift out easily.
Serve warm or cold.
I also added some pesto to the mix, they were yummo and the kids loved them too.
Recipe take from Very Easy Vegetarian Cookbook by Alison and Simon Holst.
Sue, I've always LOVED beer bread. It's so good... crusty, yeasty, easy, delicious! Giving up that type of bread wasn't easy for me, but with gluten-intolerance issues looming, it was a must. Eat a muffin for me! ; )
ReplyDeleteThis looks too easy. They sure do look good.
ReplyDeleteHow easy is that recipe! Thanks I have just saved that and will make them this weekend.
ReplyDelete