Herb and Cheddar Beer Bread Muffins

I decided I had to have fresh bread with the Beef, Barley, and Porcini Soup.  As there was a lone beer hanging out in the back of the fridge that my man overlooked, I decided to confiscate it in the name of bread.  Beer bread is one of my favorite things because it’s fast, easy, and delicious.  I strayed from my usual straight up beer bread by adding a few additional ingredients with the sharp cheddar and herbs.  The results were outstanding. This made 15 muffins/rolls for me at 117 calories and 1 gram of fat per muffin.

Ingredients:

• 1 12 oz. bottle of beer (I used Michelob Honey Lager)
• 2 cups white flour
• 1 cup whole wheat flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 oz. finely grated sharp cheddar
• 1 tablespoon herbs de Provence

Directions:

1. Preheat oven to 375.
2. Combine the sugar, baking powder, salt, flours, cheddar and herbs.
3. Add the beer and mix until just combined.
4. Spray 3 muffin tins with cooking spray.
5. Using well floured hands, pinch off 1 inch sections of dough and form into a ball.  Each muffin cup should hold 3 balls of dough.
6. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Printable version.