BEER MUFFINS

2 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 teaspoons Dijon-style mustard
1 1/4 cups beer, at room temperature
1 1/4 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F. To prepare muffin tins, spray cups and rims with nonstick spray or line with paper muffin cups. If using silicon muffin cups, spray as directed, then place on baking sheet.

Whisk flour, sugar, baking powder, salt and pepper in medium bowl until uniform. Set aside.

In large bowl, whisk egg, butter and mustard until blended. Gently whisk in beer until foaming subsides, then add cheese. Stir in flour mixture with a wooden spoon until moistened. Fill prepared pans 3/4 full. Use additional greased pans or small, oven-safe, greased ramekins for any leftover batter, or reserve for a second baking.

Bake in center of oven 20 minutes, or until muffins have lumpy brown tops and a toothpick inserted in center comes out almost clean. Set pan on wire rack to cool 10 minutes.

Gently tip each muffin to one side to make sure it’s not stuck. If one is, gently rock it back and forth to release. Remove muffins from pan and cool 5 minutes more on rack before serving.

If storing or freezing muffins, cool completely before sealing in airtight container or freezersafe plastic bags. Muffins will stay fresh for up to 48 hours at room temperature or up to 2 months in freezer.

Makes 1 dozen
Source: Natalie Haughton, Los Angeles Daily News - March 28, 2007