Try these with your dinner or lunch where you might try a biscuit or dinner roll. Most of the liquid in this batter is beer, which adds both flavor and leavening. I'd recommend a medium colored, medium bodied beer such as an amber or ale. Start with the beer at room temperature so it doesn't shock the batter and prevent it from rising. The cheese is folded in gently at the end so it can be seen threading the tops of the muffins after they've baked. Beer makes everything better. Mmm....beer.
INGREDIENTS
Nonstick spray or paper muffin cups
2½ cups all-purpose flour
1½ tablespoons sugar
1 tbsp baking powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 large egg, at room temperature
4 tbsp unsalted butter, melted and cooled
2 tsp Dijon mustard
1¼ cups beer, at room temperature
1¼ cups (about 5 ounces) shredded chedder cheese (I prefer extra sharp)
PREPARATION
- Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
- Whisk the flour, sugar, baking powder, salt, and pepper in a medium bowl until uniform. Set aside.
- In a large bowl, whisk the egg, melted butter, and mustard until blended. Gently whisk in the beer until the foaming subsides, then add the cheese. Finally, stir in the flour mixture with a wooden spoon until moistened.
- Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lumpy brown tops and a toothpick inserted in the center of one muffin comes out almost clean.
- Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it's not stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 48 hours at room temperature or up to 2 months in the freezer.
