Our sincere and yummy thanks to Chelsea Miller and Keri Bishop for being our finalists in last weekends Think Outside the Pint cooking with beer contest. It was part of the festivities at the well attended Bite Of Oregon.
As promised, here is Chelsea’s qualifying recipe. I’d highly recommend making these, as they were terrifically delicious (judges agreed!). You can use a variety of beers here – experiment and have fun!
Beer Berry Muffins, created by Chelsea Miller
- 1 12 oz bottle suitable beer like Cascade Barrel House Raspberry Wheat or Widmer Marionberry Hibiscus Gose, room temperature
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup sugar
- 2 1/4 cups flour
- 1 heaping cup mixed berries (blackberries, blueberries, and raspberries)
- 1/4 stick cold butter, cut into cubes
- 1/4 cup brown sugar
- 2 tbsp flour
1. Preheat oven to 400 degrees. Grease muffin tin/s.
2. Pour the beer into the mixing bowl of a stand mixer or into a mixing bowl. Add the salt and baking powder and stir until dissolved.
3. Add the sugar and stir until combined. Add the flour and combine. Gently fold the berries into batter, being careful not to break them.
4. Combine the butter, brown sugar, and flour using a fork until crumbly.
5. Pour the batter into the greased muffin tin – each tin should be about 3/4 full. Sprinkle butter/sugar mixture on top of batter.
6. Bake the muffins in the preheated oven for 15-20 minutes, or until edges are golden brown. Let cool before removing from tins.
Enjoy them with a glass of the beer you used in the mix. YUM!