Wisconsin Beer Cheese Muffins Recipes

Steps:

• Measure out 2/3 cup beer-drink rest.
• Preheat oven to 375°F.
• Spray 6 muffin cups with nonstick cooking spray.
• Spoon flour into measuring cup& level off.
• Combine flour, cheese, sugar, baking powder, baking soda, and salt and mix well.
• Add beer and egg, and stir into dry mixture until just moistened.
• Divide evenly into muffin cups (about 3/4 full).
• Bake 17-22 minutes, or until golden brown and toothpick inserted into center comes out clean.
• Best served warm-- great with chili or tortilla soup.

Steps:

• Preheat oven to 400F and lightly grease muffin tin.
• Mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese.
• Spoon into prepared muffin tins and bake for 18 to 20 minutes.
• When done let them sit for 5 minutes before taking them out of the pan.

Steps:

• Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil.
• Mix together dry ingredients in a bowl.
• In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery.
• Bake for about 12 minutes or until they spring back when touched.

Steps:

• Spray muffin tin with nonstick spray and set aside.
• Preheat oven to 350 degrees.
• Heat beer in sauce pan until just warm, do not let boil, and remove from stove.
• Add sugar to beer and stir until sugar is disolved.
• Add flour into beer and sugar and stir until blended.
• Spoon into muffin tins filling each about half way.
• Bake for 30 minutes or until golden brown.

Steps:

• grease muffin tins.
• mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes.
• makes 1 dozen.