Tuesday, April 29, 2014

Cheddar & Roasted Garlic Beer Muffins

I love beer, cheese, and garlic. I love muffins. Must I go on? This recipe is based off of a recipe from the amazing Beeroness (I love her blog so much) and makes about ten muffins.

Prep Time: 15 minutes
Cook Time: 60 minutes

1 1/2 cups of all-purpose flour
One (1) tablespoon of sugar
Two (2) teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of cheddar
, shredded
Two (2) bulbs of garlic
1/4 cup of melted butter

Six (6) ounces of beer 
-- I used Fordham's Gypsy Lager

Preheat oven to 400F degrees.
Remove the outer 'paper' from the garlic bulbs and cut about 1/4" off of the top, so the cloves are showing.
Place them all in a foil-covered baking dish and lightly top with olive oil, salt, and pepper.
Close the foil over the bulbs and roast for 30-35 minutes.
Once the garlic is done roasting, remove from foil and scoop out each clove.
Mash the garlic cloves into a paste. Set aside in a mixing bowl.

Reheat the oven to 350F degrees.
In a separate large mixing bowl, whisk together all of the dry ingredients.
Toss the cheddar into the dry mixture.
Slowly pour the butter and toss the garlic into the mix and continue to stir.
Once the butter is mixed in, pour beer and stir until the mix becomes doughy.
Spoon the dough into a greased muffin pan. You'll need to full up each muffin tin about 3/4 of the way.

Bake for about 25 minutes.
Once the muffins are golden-brown and cooked thoroughly.
Optionally, spread butter on the tops of the muffins while they are still warm.