cheddar-y beer muffins

often we get a craving for something yeasty and buttery to go with our dinner. and we always want it fast, because by the time we think of adding it, we're minutes away from having cold steak or soggy salad.

these "muffins" have the texture of a drop biscuit; they are a variation of a beer bread recipe that is MUCH faster because the bread is baked as muffins. they're buttery and hearty and they'd be amazing with a thick, rich, beefy stew.  they're also perfect with a crisp dinner salad.

added bonus: there's less chance of fighting-to-the-death over the last slice when the portions are already divided!

Cheddar-y Beer Muffins 

2 Cups All-Purpose Flour

1 Cup Whole Wheat Flour

1 teaspoon salt

1 Tablespoon Baking Powder

4 Tablespoons Maple Syrup (use the good, real stuff)

1 Bottle Dark Beer

8 Tablespoons Salted Butter, Melted & Divided

1 Cup Shredded Sharp Cheddar Cheese

Preheat the oven to 350 degrees.  In a 12-cup muffin pan, drizzle about 1/2 teaspoon melted butter into each cup.  Place in oven for approximately 5 minutes to brown slightly.

Meanwhile, sift together flour, salt, and baking powder.

Stir in the remaining melted butter.  Next stir in the beer and then the cheddar just until combined.

Using an ice-cream scoop, plop the batter/dough into the muffin cups.

Bake approximately 15 minutes or just until the top is done and springs back slightly, or a knife inserted into a muffin in the center comes out clean.

If desired, you can brush muffin tops with more melted butter, or just butter the insides (yum!).

Enjoyed every bite of these on "cheat day," and I'll be working on a grain-free version next!

Hugs!