Cheddar and Tomato Ale Muffins

Makes 12

2 ½ cup all-purpose flour
6 TBLS sugar
1 TBLS baking powder
½ tsp salt
1 ½ tsps dried basil leaves
2 eggs
1 ¼ cups Pale Ale Beer
1 ½ cup shredded mild cheddar cheese
6 TBLS sun-dried tomatoes in oil, diced
3 TBLS reserved oil from jar of sun-dried tomatoes

Preheat oven to 375 F. Lightly coat 12-container muffin tin with baking spray; set aside.

In large mixing bowl, stir together flour, sugar, baking powder, salt and basil leaves. Set aside.

In medium mixing bowl, beat eggs. Stir in Pale Ale, cheese, diced sun-dried tomatoes and oil. Gently stir beer mixture into flour mixture, just until ingredients are moistened. Spoon mixture into muffin tin cups until 2/3 full with batter.

Place in preheated oven and bake 22 minutes, or until tops are golden in color. Serve warm.

Nutrition Information, Per Muffin:
240 calories; 10 g fat; 4 g saturated fat; 28 g carbohydrate

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