Smoky Red Ale & Cheddar Muffins

Directions for the Muffins

1. 1. Preheat oven to 375°F. Grease a 12-cup muffin pan with butter or cooking spray, or line with paper liners. Set aside.
2. 2. Meanwhile, in a large bowl, whisk together flour, baking powder, salt, smoked paprika and sugar.
3. 3. Using a fork, a pastry blender or your fingers, cut or rub butter into flour mixture until crumbly with some pea-size pieces throughout. Stir in 1-1/4 cups (310 mL) cheddar and the green onions.
4. 4. Make a well in the centre and pour in red ale. Add eggs to ale and, using a fork, whisk liquid ingredients together until blended. Using fork, stir in some of the flour mixture around edge of well. Using a wooden spoon or rubber spatula, continue mixing just until no streaks of dry ingredients remain. (Do not overstir.)
5. 5. Divide batter evenly among muffin cups. Sprinkle tops with remaining 1/4 cup (60 mL) cheddar. Bake in preheated oven until springy to the touch, light golden and a toothpick inserted into the centre comes out dry, 18 to 20 minutes.
6. 6. Brush warm muffins with Red Ale Garlic Butter. Let cool in pan on a wire rack for 10 minutes. Transfer muffins to rack. Serve warm or let cool completely.

Directions for the Red Ale Garlic Butter

1. 1. While muffins are baking, in a small saucepan, combine butter, red ale, garlic powder and salt. Warm over medium-low heat, swirling pan often, until butter is melted and mixture is fragrant, 1 to 2 minutes. Whisk to combine. Keep warm until ready to use.

Tips

• Muffins are best eaten on the day that they’re made, but they’ll still be tasty for a couple more days if you reheat them before digging in. You can warm whole muffins in a preheated 325°F oven or toaster oven for about 5 minutes. Or place a dry skillet over medium heat; cut muffins in half and place them, cut sides down, in skillet. Cook until cut sides are toasty and muffins are warmed through, 3 to 5 minutes.
• You can also make a batch or two of these muffins for later. Wrap individually in plastic or beeswax wrap and place in a resealable freezer bag. Seal and freeze for up to 3 months.