Cheesy Beer Muffins Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-Purpose Flour,
3/4 cup: Lowfat Cheddar Cheese, (3 Oz) (Shredded 1/3 Less Fat Cheddar Cheese)
4 tsp: Sugar,
1 1/4 tsp: Baking Powder,
1/4 tsp: Baking Soda,
1/4 tsp: Salt,
2/3 cup: Beer,
1: Egg, Beaten
Directions:
Heat oven to 375F. Spray 6 muffin cups with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In med bowl, combine
flour, cheese, sugar, baking powder, baking soda and salt; mix well. Add
beer and egg; stir just until dry ingredients are moistened. Divide batter
evenly into sprayed muffin cups, filling each about 3/4 full.
Bake at 375F for 17 - 22 min or until golden brown and toothpick inserted
in center comes out clean. Serve warm or at room temp.
Makes 6 muffins Serving Size: 1 muffin
High Altitude Cooking: No change
Exchanges: 1 1/2 Starch, 1/2 Med-Fat Meat OR 1 1/2 Carb, 1/2 Med-Fat Meat
NOTES : Cal 146.4 Total Fat 1.9g Sat Fat 0.9g Carb 20.3g Fib 0.1g Pro 6.6g
Sod 314mg CFF 13.8%
Recipe by: Fast and Healthy, Sept/Oct 1998
Posted to EAT-LF Digest by Reggie Dwork on Sep 17,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Lightly spoon flour into measuring cup; level off. In med bowl, combine
flour, cheese, sugar, baking powder, baking soda and salt; mix well. Add
beer and egg; stir just until dry ingredients are moistened. Divide batter
evenly into sprayed muffin cups, filling each about 3/4 full.
Bake at 375F for 17 - 22 min or until golden brown and toothpick inserted
in center comes out clean. Serve warm or at room temp.
Makes 6 muffins Serving Size: 1 muffin
High Altitude Cooking: No change
Exchanges: 1 1/2 Starch, 1/2 Med-Fat Meat OR 1 1/2 Carb, 1/2 Med-Fat Meat
NOTES : Cal 146.4 Total Fat 1.9g Sat Fat 0.9g Carb 20.3g Fib 0.1g Pro 6.6g
Sod 314mg CFF 13.8%
Recipe by: Fast and Healthy, Sept/Oct 1998
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp