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
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.