Eye of the Hawk Cinnamon Sugar Beer Muffins
Mmm, muffins. I love the idea of fresh things baking in the morning, but I’m not so keen on being the one to stagger into the kitchen and start these aforementioned things baking. However, the excuse to open a beer for breakfast always helps ease the early morning woes.
These muffins, made with Eye of the Hawk, are quick and easy (one bowl) and the cinnamon-butter topping adds a nice touch of flair and flavor.
(Recipe inspired by the Beeroness.)
Ingredients
2 cups flour
1 tsp baking powder
1 tsp baking soda
¾ cup sugar
½ tsp salt
½ tsp cinnamon
1 tsp vanilla extract
⅔ cup Eye of the Hawk
⅓ cup milk
2 eggs
Topping
2 Tbsp cinnamon
¼ cup sugar
3 Tbsp melted butter
Directions
Preheat oven to 350°. Line a muffin tin with muffin papers.
Mix together the flour, baking powder, baking soda, sugar, salt and cinnamon in a large bowl.
Make a well in the center of the flour mixture and add the vanilla, Eye of the Hawk, milk and eggs. Stir with a fork until all the ingredients are moist. It’s okay if the batter is a little lumpy.
Pour the batter into the muffin tins. Lower the oven heat to 325° and bake for 20-25 minutes, or until the tops are slightly firm. (The initial higher heat gives a nice, crisp crust.)
For the topping, mix the cinnamon and sugar in a small bowl. Dip the tops of the muffins in the melted butter, and then roll in the cinnamon-sugar.
Serve with the remaining Eye of the Hawk and start your morning off right!