Beer Cornbread Muffins
By csbrauer
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Ingredients
- 2 cups white or yellow cornmeal
- 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 or nonalcoholic beer
- 1/2 cup buttermilk
- 1 cup shredded cheddar cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
HEAT oven to 400 degrees. Oil a 12-cup muffin tin and set aside. SIFT together cornmeal, flour, baking powder, salt and sugar. Mix together butter, eggs, beer, buttermilk and cheese in a large bowl. Add dry ingredients to the wet ingredients and stir until just mixed. DIVIDE batter among the 12 muffin cups, filling each about two-thirds full. Bake for 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 muffins out onto the wire rack to cool, or serve warm.
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