Read more about Clark County’s beer scene and history at blogs.columbian.com/brews-in-clark. And get more gret recipes, reviews and food news at columbian.com/news/life/food
Beer and muffins — now there are two words you don’t often see in the same sentence, let alone in the same recipe. Most muffin batters, even savory ones, are moistened with milk or buttermilk. But beer will do the same job, adding flavor and bubbly lift.
Beer is more often used in quick bread. Its carbonation helps the bread rise, and its yeasty flavor mimics the flavor and aroma of “real” bread in a fraction of the time it would take to make a yeast-risen bread.
I will never turn down a loaf of beer bread, but I like muffins better. With no slicing, and no crumbs, they are easier and neater to serve. They are also easy to save. Leftover bread goes stale quickly, but you can keep leftover muffins fresh by wrapping them in plastic and freezing them. Defrost on the countertop, rewarm in a 300-degree oven for 5 minutes, and they will be indistinguishable from a freshly baked batch.