Beer Cornbread Muffins Recipe

Average
Average budget

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

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.