St. Pattyʼs Day Beer Bread Muffins


By KMVT News

Makes one dozen muffins

2 1/2 cups self-rising flour
1/2 cup rye flour
1/4 cup sugar
1/2 teaspoon baking soda
1 teaspoon caraway seeds
1/2 cup cheddar cheese, grated
3 scallions, sliced
1 12 ounce beer, at room temperature (Try Sockeyeʼs Dagger Falls IPA)
2 tablespoons butter, melted

Preheat the oven to 375 degrees. In a large mixing bowl, mix together the self-rising
flour, rye flour, sugar, baking soda and caraway seeds. Stir in the cheese and scallions.
Pour the beer into the mixing bowl and mix together with a fork until ingredients are
incorporated. Do not over mix the dough. Grease a 12 cup muffin pan with butter or a
non-stick cooking spray. Spoon the dough in to the muffin cups and place the pan in the
oven. After 15 minutes, remove the pan and brush each muffin top with melted butter.
Place pan in the oven again and bake the muffins for another 10-15 minutes, or until the
tops are golden brown and a toothpick inserted into the center comes out clean. Allow
the muffins to cool in the pan for 5 minutes and serve warm with butter.

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