Beer and Cheese Muffins - #MuffinMonday

How are you coping?  Are you going crazy because you're "trapped" inside? Are you baking all the things to pass the time? I'm doing well. I've left the house once since March 12 and I am perfectly okay with that. I'm a homebody so staying home is fine. What I am not okay with are the people are still taking this too lightly. 

I hoped to spend this time catching up on baking but I completely forgot to check my list of what I needed to bake and shop for those specific items. Now I'm worried about using up too much of my ingredients on passion projects and then needing those ingredients later on for sustenance. Last week I practised empanadas for an upcoming blog event. They tasted great but leaked a lot so I needed to do them over. However, I'm out of shortening. Do I change to a recipe that uses butter and use up my limited butter? Or just not participate? I'm opting to not participate. I hate you Covid-19!

Going to the supermarket is too much of a hassle. The supermarket in my neighbourhood rarely has anything that I need and their already exorbitant prices have increased. The major supermarkets have the ingredients but too many people are standing in a line to get in. They're letting in a ten at a time to allow for social distancing yet people are standing butt to belly outside. 

The idea for these muffins came from looking around to see what I had on hand to whip up muffins. I enjoyed these with a huge bowl of soup and then several times on their own.

Be sure to scroll down to see what other muffins are being showcased today.

Stay safe!

Beer and Cheese Muffins

Yield: 12 muffins

Ingredients

2 cups flour

1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced parsley leaves
1 cup cheese (I used a mix of mozzarella and cheddar)
1 cup beer
1 egg
1/4 cup oil

Directions 

Preheat oven to 375 F.  Line a muffin tin with wrappers.
Whisk together flour, baking powder, sugar, salt, and white pepper. Add the parsley and most of the cheese. Reserve just a bit of the cheese to sprinkle on top of the muffins.

Whisk the beer, egg, and oil then pour into the flour mixture. Gently mix together until just combined. It will be lumpy.

Divide evenly among to the 12 muffin wells. Sprinkle with reserved cheese.

Bake 15 minutes or until a toothpick inserted comes out clean. Be careful that you don't mistake melted cheese for raw batter.

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.