Beer Muffins

Directions

1. 1
   Position rack in the center of oven; preheat oven to 400.
2. 2
   Prepare muffin tinspray indentations and rims with nonstick spray.
3. 3
   In a bowl, whisk flour, sugar, baking powder, salt, and pepper; set aside.
4. 4
   In another bowl, whisk the egg, melted butter, and mustard until blended.
5. 5
   Gently whisk in the beer until the foaming subsides, then add the cheese.
6. 6
   Finally, stir in the flour mixture with a wooden spoon until moistened.
7. 7
   Fill prepared muffin tins 3/4 full; bake 20 minutes or until muffins have lumpy brown tops and a pick comes out almost clean.
8. 8
   Set pan on a wire rack to cool for 10 minutes; gently tip each muffin to one side to make sure its not stuck (gently rock back and forth to release it); remove muffins from pan and cool for 5 minutes on wire rack.
9. 9
   *Beer Blue Cheese Muffinsdecrease Cheddar to 3/4 cup and add 1/2 cup crumbled blue cheese, such as Gorgonzola or Stilton, with the remaining cheese; proceed as directed.
10. 10
    *Beer Caraway MuffinsAdd 1 tablespoons caraway seeds with the flour; proceed as directed.
11. 11
    *Beer Celery Seed Muffinsadd 1 tablespoon celery seeds with the flour; proceed as directed.
12. 12
    *Cider Muffins: substitute hard cider for the beer; proceed as directed.