Wisconsin Beer Cheese Muffins
- Ready In:
- 23mins
- Ingredients:
- 9
- Yields:
-
12 muffins
ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup beer
- 1 egg, beaten
- 1⁄4 cup oil
- 2 cups cheddar cheese, shredded
directions
- Preheat oven to 400F and lightly grease muffin tin.
- Mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese.
- Spoon into prepared muffin tins and bake for 18 to 20 minutes.
- When done let them sit for 5 minutes before taking them out of the pan.
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Reviews
-
really wonderfull the recipe makes 12 muffins -
I love these muffins! I did change it just a little. I reduced the sugar to 1/2 cup, used sharp cheddar cheese and Pumpkin Ale. They came out really good. Great moist and light texture. So good! This is a very versatile recipe. Mix up the cheese, beer and sugar and you can have a muffin that compliments any meal you make. Quick and easy! -
My family and I really enjoyed these unique muffins. I don't recommend to picky eaters, since this is a different flavor than I've ever had before. I did cut down on the sugar by 1/4 cup, and I recommend doing this if you're sensitive to sweetness. -
I was dissapointed at how sweet these were at first. Then I thought about sweet corn breads. Once we got over the initial surprise these dissapeared rapidly, I took some to work for lunch and ended up eating them for breakfast instead. I live in Wisconsin. I am trying this recipee with various New Glarus Brewing Co. beer and different kinds of cheeses. They freeze well too. -
Hate to criticize, but too sweet... cheese did not melt.... could only finish half of one muffin (and that had to be smothered in margarine) before the somewhat disagreeable taste got the better of me.... did have a really pleasant smell, though
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
