Cheddar and Sun-dried Tomato Muffins

Sometimes you cannot get a recipe out of your head. It was that way with these muffins. I kept thinking about them, then obsessing about them, and the longer I refrained from making them, the more they - uh - ate away at me.

But then I am a fool for anything made with sun-dried tomato and basil. And I like beer bread, although it's not something I eat often.

Still I had to make this one. It's from the National Beer Wholesalers Association.

Cheddar and Sun-dried Tomato Muffins, Made with Ale and Basil

  • 2 ½ cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons dried basil leaves
  • 2 eggs
  • 1 ¼ cups pale ale beer
  • 1 ½ cup shredded mild cheddar cheese
  • 6 tablespoons sun-dried tomatoes in oil, diced
  • 3 tablespoons reserved oil from jar of sun-dried tomatoes

Preheat oven to 375 F. Coat a 12-muffin tin or two 6-muffin tins with baking spray.

Blend flour, sugar, baking powder, salt and basil leaves. Set aside. In a second bowl, combine eggs, ale, cheese, tomatoes and oil. Fold this into dry mixture.

Fill muffin cups about 2/3 full. Bake for 22 minutes.

Hmmm. Not bad. A little dry. But I'd either try paper muffin cups or use butter and flour to coat my muffin tins because I could not remove these from the pan without breaking them.

I'd also use a sharp cheddar next time and increase the amount of basil.

This recipe has potential.


I'd want to use dark ale and sharp cheddar...would it ruin the flavor? Guess not if you considere using the sharp next time. More basil, ok, but what about a clove of garlic? Maybe I'm just having a radical morning!
Lydia said…
I am a sucker for anything baked with cheese. I love the photo, with that no-so-subliminal suggestion of a nice ale to wash down the muffin!
Betty C. said…
Sun-dried tomatoes are a great addition to about anything, I agree.
Mimi said…
Tanna, I think dark ale would be fine - might even be an improvement.

Lydia, this ale is supposedly "organic." Alas, it cost organic, too.

Betty, maybe because it was so gloomy yesterday, I wanted "sunny" foods. I had a wonderful lunch of marinated artichokes, sun-dried tomatoes and cold chicken.
Mary said…
"This recipe has potential." I read that and cracked up, thinking, yes, this recipe has the potential to make me fat and happy. What could be better than beer bread muffins with cheese and sun dried tomatoes? I'm thinking about them on a summer evening next to a tomato and basil salad, maybe preceded by some olives. Wash it all down with a glass of cold white wine and squish your toes into the grass. Finish with strawberries and more wine. I am transported. Thanks Mimi!
Judy said…
Another great recipe for me to try and I agree with Mary. Sounds like fun!! And since I have a fairly quiet weekend with maybe some time for me, I'll make the muffins and crack open some wine with dinner.
Katie said…
They look lovely!
A little dry though?
How about a couple tbs of yogurt or creme fraiche?
I hate it when my muffins/frittatas stick to nonstick pans...
Mimi said…
Yes, Mary and Judy, I am sticking these in the freezer, having downed three already. They do have that potential...

Katie, a little dry, yes; I think you have the solution though - thanks! I used a low-fat cheddar, instead of the semi-soft cheese blend I really wanted to use.
Fiona said…
Wonderful ! These muffins look fabulous. The great thing about muffin making is that you can adapt any recipe to suit your own taste buds.

Hot out of the oven with a little butter - nothing nicer !
Mimi said…
Fi, with a little luck, I will be in NZ to eat muffins (or cheese scones) with you oone of these days!
muebles madrid said…
So, I do not really consider it may have effect.
Carole said…
Mimi, thanks for linking in a savoury one! Have a great week.

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