Cheesy Beer Muffins or Cheesy Beer Bread
This bread has a great texture and slightly sweet flavor. I DOUBLE the recipe and bake this in a 9x5 pan for 30 minutes and serve with dill dip or horseradish-bacon dip.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
breads
low fat
sugar
beer
cheese
grains
variant
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 2/3 cup beer
- 1 egg beaten
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 4 teaspoons sugar
- 1/4 teaspoon baking soda
- 3/4 cup cheddar cheese lowfat
- Carbohydrate 22.7691141790207 g
- Cholesterol 48.3450000146457 mg
- Fat 6.39920722710218 g
- Fiber 0.597263899977746 g
- Protein 7.23020806172218 g
- Saturated Fat 3.73955055853841 g
- Serving Size 1 1 Serving (100g)
- Sodium 4309.07846992232 mg
- Sugar 22.171850279043 g
- Trans Fat 0.471892222546382 g
- Calories 179 calories
Heat oven to 375F. Spray 6 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cheese, sugar, baking powder, baking soda and salt; mix well. Add beer and egg; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each about 3/4 full. Bake at 375F for 17 - 22 min or until golden brown and toothpick inserted in center comes out clean. Serve warm or at room temp. Makes 6 muffins Serving Size: 1 muffin High Altitude Cooking: No change
