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1
Position rack in the center of oven; preheat oven to 400.
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2
Prepare muffin tinspray indentations and rims with nonstick spray.
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3
In a bowl, whisk flour, sugar, baking powder, salt, and pepper; set aside.
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4
In another bowl, whisk the egg, melted butter, and mustard until blended.
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5
Gently whisk in the beer until the foaming subsides, then add the cheese.
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6
Finally, stir in the flour mixture with a wooden spoon until moistened.
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7
Fill prepared muffin tins 3/4 full; bake 20 minutes or until muffins have lumpy brown tops and a pick comes out almost clean.
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8
Set pan on a wire rack to cool for 10 minutes; gently tip each muffin to one side to make sure its not stuck (gently rock back and forth to release it); remove muffins from pan and cool for 5 minutes on wire rack.
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9
*Beer Blue Cheese Muffinsdecrease Cheddar to 3/4 cup and add 1/2 cup crumbled blue cheese, such as Gorgonzola or Stilton, with the remaining cheese; proceed as directed.
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10
*Beer Caraway MuffinsAdd 1 tablespoons caraway seeds with the flour; proceed as directed.
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11
*Beer Celery Seed Muffinsadd 1 tablespoon celery seeds with the flour; proceed as directed.
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12
*Cider Muffins: substitute hard cider for the beer; proceed as directed.
