Beer Muffins

This recipe is just the thing to toss together at the end of a hectic day when you don’t have the time to make a yeast-raised biscuit! You can soak the raisins in hot water if you have the time or substitute other fruits if you’re out of raisins.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups.

Step: 2

In a large bowl, combine baking mix, sugar, raisins and beer; stir until smooth. Pour batter into prepared muffin cups.

Step: 3

Bake in preheated oven until golden brown, about 15 minutes.

Per Serving: 218 calories; protein 3.4g; carbohydrates 37.7g; fat 5.6g; cholesterol 0.7mg; sodium 462mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.