Best 7 Wisconsin Beer Cheese Muffins Recipes

BEER AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400 degrees F and line a 12 cup muffin pan with paper liners.
• Whisk together the flour, sugar, baking powder, salt, and pepper in a medium bowl.
• In a large bowl, whisk together the egg, butter, and mustard. Slowly add the beer while whisking, until the foaming dies down. Add the cheese and stir. Add the flour mixture and stir with a rubber spatula until all of the flour has been absorbed.
• Using an ice cream scoop, fill the 12 cavities of the muffin tin, about 3/4 full. Bake for 20 minutes. Cool the pan on a wire rack for 10 minutes. Remove the muffins from the pan to a wire rack and cool for an additional 5 to 10 minutes before serving.

BEER & CHEESE MUFFINS

Steps:

• Measure out 2/3 cup beer-drink rest.
• Preheat oven to 375°F.
• Spray 6 muffin cups with nonstick cooking spray.
• Spoon flour into measuring cup& level off.
• Combine flour, cheese, sugar, baking powder, baking soda, and salt and mix well.
• Add beer and egg, and stir into dry mixture until just moistened.
• Divide evenly into muffin cups (about 3/4 full).
• Bake 17-22 minutes, or until golden brown and toothpick inserted into center comes out clean.
• Best served warm-- great with chili or tortilla soup.

WISCONSIN BEER CHEESE MUFFINS

Steps:

• Preheat oven to 400F and lightly grease muffin tin.
• Mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese.
• Spoon into prepared muffin tins and bake for 18 to 20 minutes.
• When done let them sit for 5 minutes before taking them out of the pan.

WISCONSIN BEER-CHEESE SOUP

Steps:

• Spoon flour into measuring cup& level off.
• Melt butter in large saucepan, and add flour.
• Cook 1 minute, stirring constantly until smooth and bubbly.
• Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
• Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
• Add cheese; stir until melted.
• Add potatoes and heat gently, stirring often, but do not allow to boil.
• Top with popcorn.

MY MOM'S BEER MUFFINS

Steps:

• grease muffin tins.
• mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes.
• makes 1 dozen.

BEER MUFFINS

Steps:

• Spray muffin tin with nonstick spray and set aside.
• Preheat oven to 350 degrees.
• Heat beer in sauce pan until just warm, do not let boil, and remove from stove.
• Add sugar to beer and stir until sugar is disolved.
• 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.

WEIGHT WATCHER'S CHEESE MUFFINS

Steps:

• Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil.
• Mix together dry ingredients in a bowl.
• In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery.
• Bake for about 12 minutes or until they spring back when touched.