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.