A couple of tried and tested tasty muffin recpies, with added beer flavour. Give them a go they are good.
Twisted Merciless Banana Muffins.
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| Twisted Merciless Banana Muffins |
Really easy to make and tasty too.
This recipe makes 12 muffins. They’ll keep for a few days in an airtight container, but they are so good you won’t be able to resist scoffing the lot straight away.
Stuff you’ll need.
Some bowls for mixing stuff
Muffin trays
Muffin paper cases.
Ingredients.
75g melted butter
250g self raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g golden caster sugar
2 large, ripe bananas
2 medium eggs
125 ml Brewdog Riptide Twisted Merciless stout (depending on how mushy your bananas are you may need to add a little bit more)
Method
Turn on your oven to pre-heat 190C/ Gas mark 5 180C fan.Melt butter in bowl in microwave, place to one side and allow to cool. In another bowl mash the bananas well.
In a large bowl sift in the dry ingredients in order, and give them a quick stir. Make a well in the centre.
Add the eggs and Brewdog Riptide to the melted butter and beat in with a fork, add the mashed banana, and stir through.
Pour the mix into the well in the dry ingredients, and stir until you get a lumpy paste. (don’t over stir)
Set the paper cases into your muffin trays and spoon in the mixture until almost full.
Bake for 20-25 mins. Test with a skewer. If it comes out clean they’re done.
Allow to cool in the trays on a wire rack for 5mins. Remove from tray and cool on wire rack for a further 5 mins.
If you can't get hold of Brewdog Riptide any good quality stout or porter can be used as a substitute, but then your muffins will no longer be twisted or merciless.
Pear and Dark Chocolate Riptide Muffins
These are just yummy and have the added advantage that if you eat four of them you’ve had one of your five a day.
Makes 12 Muffins. Will keep a few days in an airtight container. Yeah like they’re going to last that long.
Stuff you’ll need
Some bowls for mixing in
Muffin tray
Muffin paper cases
Ingredients
75g melted butter
250g self raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g golden caster sugar
2 medium eggs
175 ml Brewdog Riptide Twisted Merciless Stout
50 g dark chocolate chopped into chunks. I used Green & Blacks organic 70% cocoa solids
3 medium pears peeled cored and diced 5-10mm
Method
Turn on your oven to pre-heat 190C/ Gas mark 5. 180C fan. Melt butter in a bowl in microwave, place to one side and allow to cool.
In a large bowl sift in the dry ingredients in order, and give them a quick stir. Make a well in the centre.
Add the eggs and Brewdog Riptide to the melted butter and beat in with a fork..
Pour the mix into the well in the dry ingredients, add chocolate and diced pears and stir until you get a sloppy paste. (don’t over stir)
Set the paper cases into your muffin trays and spoon in the mixture until almost full.
Bake for 20-25 mins. Test with a skewer. If it comes out clean they’re done.
Allow to cool in the trays on a wire rack for 5mins. Remove from tray and cool on wire rack for a further 5 mins.
Serving Suggestion
Peel off the paper case and enjoy with a scoop of your favourite ice cream.
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