Cheesy Parmesan Beer Muffins
These Cheesy Parmesan Beer Muffins make a great happy hour snack or make-ahead lunchbox option - Super fluffy, packed with flavours and no butter or eggs required!
- 225 gr all purpose flour
- 1 tsp brown sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 100 gr parmesan cheese, grated plus additional cheese cubed for topping
- 2 spring onions finely sliced
- 3 tbsp extra-virgin olive oil
- 6 oz beer
- cooking oil spray
Preheat oven to 180C/350F and spray the muffin tin with cooking spray.
In a large bowl combine all the dry ingredients and cheese. Fold in chopped spring onions and olive oil. Then pour in the beer and stir until just combined.
Pour the prepared batter into muffin tin, filling about 3/4 of the tin. Add extra cubed cheese on top of each muffin.
Bake for about 18-20 minutes or until the muffins have raised and a toothpick insert in the center comes out clean.
Serve immediately or slightly chilled. Freeze them individually for later use, for up to three months.