Mini Beer Muffins

I love baking bread, so I’m especially delighted when there are simple ways to get that fresh taste without the labor of kneading dough. These savory, bite-sized muffins were an ideal compliment to the barbecue-style fare at our party this weekend. They’re easy to add to a full plate or pop in your mouth during conversation.

The best part for me was amidst the many menu items I cooked up, this only required 3 ingredients. The self-rising flour did all the hard work for me, and no raw eggs meant I didn’t have to worry about undercooking them for that extra doughy taste.  (And I didn’t feel as bad when I licked the delicious batter after filling the tins!) The original recipe is designed for full muffins, but I made them mini for entertaining purposes. They’re rich and satisfying, just like a good brew.

Recipe from Makes 48 mini muffins.


3 cups self-rising flour

1/4 cup sugar

1 (16 ounce) bottles beer (don’t use light or dry)


Preheat oven to 350 degrees and spray muffin tin with nonstick cooking spray.

Heat beer in sauce pan until just warm–do not let boil. Remove from stove.

Add sugar to beer and stir until sugar is dissolved.

Add flour into beer and sugar and stir until blended.

Spoon into muffin tins, filling each about half way.

Bake for 30 minutes or until golden brown. I shaved off some time because these are smaller, so check on them after about 20.

Eat and enjoy with a cold beer!


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