Best Sister Barbara Anns Beer Muffins Recipes
BEER BREAD MUFFINS
BEER BREAD MUFFINS are my absolute favorite easy bread recipe! These fun little bisquick muffins taste just like a comforting loaf of beer bread. They're the ultimate addition to any meal, especially Thanksgiving!
Provided by Becky Hardin - The Cookie Rookie
Categories Bread
Time 21m
Number Of Ingredients 5
Steps:
- Preheat oven to 375F.
- Spray muffins tins with non-stick baking spray.
- In a large bowl, combine the bisquick, sugar, and beer and mix well. Pour batter into muffin cups and bake at 375 for 10 minutes or until beginning to brown. Remove muffins from oven.
- Brush each muffin with butter and sprinkle lightly with salt.
- Return the muffins to the oven and bake an additional 5-10 minutes or until muffins are golden brown on top.
- Transfer muffins from the oven and remove immediately from the pan.
- Muffins are best eaten hot.
- Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 43 g, Protein 4 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 815 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
BEER & CHEESE MUFFINS
What else needs to be said? Great with chili, beer cheese soup, tortilla soup, or as a morning after breakfast...if you're up for it.
Provided by F-16 momma
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
MY MOM'S BEER MUFFINS
Make and share this My Mom's Beer Muffins recipe from Food.com.
Provided by ICook4dannyPuddin
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 3
Steps:
- grease muffin tins.
- mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes.
- makes 1 dozen.
Nutrition Facts : Calories 96, Fat 3.1, SaturatedFat 0.8, Cholesterol 0.4, Sodium 255.8, Carbohydrate 14.2, Fiber 0.4, Sugar 3.4, Protein 1.7
BEER MUFFINS
Make and share this Beer Muffins recipe from Food.com.
Provided by islandgirl77551
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 143.8, Fat 0.3, SaturatedFat 0.1, Sodium 398.5, Carbohydrate 28.8, Fiber 0.8, Sugar 4.2, Protein 3.3
6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)
These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!
Provided by Liza at Food.com
Categories Quick Breads
Time 40m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
- In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
- In another separate bowl, cream sugar and oil.
- Add eggs to this mixture.
- Add buttermilk alternately with dry ingredients.
- Add the 1 1/2 cups soaked bran buds and mix well.
- Store batter in fridge for up to 6 weeks.
- Bake as needed in 400F oven.
- Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
- Optional:.
- Dip tops in melted butter and then cinnamon sugar.
- If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.
Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4
QUICK BEER BREAD
This recipe makes up quick as a wink and is very moist. It's great sliced and toasted or served pipping hot with soups and salads. Enjoy.
Provided by BakinBaby
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine flour and sugar.
- Add sour cream and beer alternately; mix well.
- Pour batter into greased 2 quart round baking dish.
- Bake 45 minutes;@ 350 degrees. Brush top with butter.
- Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean.
- Cool slightly. Serve warm, cool or toasted.
Nutrition Facts : Calories 418.5, Fat 9.8, SaturatedFat 5.8, Cholesterol 19, Sodium 1016.8, Carbohydrate 69.3, Fiber 2.1, Sugar 8.1, Protein 9.3
BEER MUFFINS
For those who love Bisquick, another recipe which I had growing up in the south. You can add cheese and garlic if you want.
Provided by deb k
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix together and spoon into greased muffin tins.
- Bake at 400 deg for 20 minute.
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