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Rosemary Beer Bread Muffins

Rosemary Beer Bread Muffins

So when I was a broke, just-out-of-college, newly minted adult, I was always looking for recipes I could make that were cheap and easy. I didn't have the appreciation, at that time, for in-depth, slow food recipes. I made several desperately bad concoctions involving cream of mushroom soup that shall not be repeated!

One of the recipes I loved making though was beer bread. I felt awesome because I was making my own bread (hello, just call me Martha Stewart), and because the recipe was dead easy.

Rosemary Beer Bread Muffins - a delicious, vegan muffin recipe.

The fact remains that this vegan, beer bread muffin recipe is still dead easy. But, it doesn't taste like my other novice cook recipes. To be clear, I don't blame myself for the terrible food - it was just bad recipes and I didn't know that sometimes every slap-dash recipe is not going to turn out as great as you expect. Deb Pearlman, author of the Smitten Kitchen blog, says that there's no bad cooks, just bad recipes.

Sometimes, the quick + easy stuff turns out great though. Enter these rosemary beer bread muffins - made mostly with whole wheat flour. I used two cups whole wheat flour and one cup all-purpose - although you could certainly make it all whole wheat - I just prefer the taste and texture of the 2 to 1 ratio.

Rosemary Beer Bread Muffins - a delicious, vegan muffin recipe.

Please enjoy! And let me know if you have any ideas for other great, easy recipes!


Rosemary Beer Bread Muffins

Makes 12 muffins | Prep Time: 5 minutes | Total Time: 25 minutes

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon fresh, chopped rosemary

1 (12 ounce) bottle Corona (or other pale lager)

cooking spray (or other fat for greasing)

Instructions

Preheat the oven to 350 degrees Farenheit (175 C).

Combine all the dry ingredients and rosemary in a medium mixing bowl. Stir to combine. Add the beer and stir to combine. Dough will be thick.

Grease a muffin tin with cooking spray and divide dough equally between 12 muffin cups.

Bake for 20 to 25 minutes, until muffins are firm and crusty on top.


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Rosemary Beer Bread Muffins - an easy, vegan muffin recipe. This 5-ingredient recipe takes less than 30 minutes to make!
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