Food, Recipe

dacie’s beer muffins

There’s one smell at the house I live in–besides cookies–that is instantly recognizable. It’s the yeasty, rich smell of beer muffins, a recipe that’s been around since Dacie lived here. There are a few foods that have been constant through-out the years at Sunday brunches. Cookies, egg bakes, and beer muffins are among them. Alumni always ask for the muffins freshly hot from the oven.

We make a large batch of beer muffin mix and keep it handy to feed the 40+ hungry people that show up to brunch. There used to be cans of cheap beer stocked in the kitchen for these brunches–but Dacie’s is an open house, and eventually local teenagers figured out, hey, there’s not only cookie ingredients here, but beer as well! Now we use non-alcoholic beer. Either one works. Just make sure it’s cheap.

Dacie’s Beer Muffins

For the mix:

9 cups sifted flour

1/3 cup baking powder

1 cup + 2 tablespoons nonfat dry milk

1 teaspoon salt

1 3/4 cup vegetable shortening

For the muffins:

3 cups mix

1/2 cup vegetable shortening

3 tablespoons sugar

1 cup beer

Sift together dry ingredients. Cut shortening into flour mixture until mixture resembles coarse corn meal. Bake in muffin tins at 350 to 375 degrees for 10-12 minutes, until the tops are golden brown.

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