Cooking With Beer – Spicy Bacon & Cheddar Cheese Muffins

(Courtesy Beer Institute)

Festive foods take on new meaning when made with serious beer. And who doesn’t like fresh from the oven bacon and cheddar cheese muffins, especially when made with the perfect lager.

This sure-to-please recipe, which comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers, was created for them by Chef Laurent Aubel.

And although it calls for any lager, we used Scrag Mountain Pils, a 4.8% ABV Czech-Style Pilsner from Lawson’s Finest Liquids that’s a tribute to Waitsfield, Vermont’s pure water source which comes from an ancient aquifer deep beneath Scrag Mountain.

So let’s do this!

Scrag Mountain Pilsner Bacon, Jalapeno, Cheddar Cheese Muffin

Ingredients

4 eggs
3/4 cup unsalted butter
1/4 cup sugar
1 ½ Tbsp. salt
3 1/3 cups all-purpose flour
1 ½ Tbsp. baking powder
1 cup buttermilk
1 cup lager beer
1 cup cheddar cheese
1 cup bacon, cooked and chopped
1 jalapeno, diced

Directions

Preheat the oven to 350° F. Grease two 12 cup muffin pans.

In a medium bowl, stir together the flour, baking powder and salt. In a separate bowl mix sugar, softened butter, eggs, buttermilk and lager beer with a mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended (don’t over stir). Fold in cheddar cheese, bacon and jalapeno until combined.

Spoon the mix into the prepared cups, filling almost to the top.

Bake in preheated oven until the tops of the muffins spring back when lightly pressed, approximately 25 minutes.

Cool in the pans for at least 10 minutes before removing.

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