March 7, 2015

Honey & Ginger Beer Cornbread Muffins

Ginger Beer has long been a favorite non alcoholic beverage of my husband's, so when Reed's asked me to sample their Ginger Beer products I was excited to experiment with not only drink concoctions but food recipes too! I posted my recipe for Roasted Ginger Beer Can Chicken earlier this week and I have a fun drink recipe to share tomorrow for my husband's birthday too! I love how these Honey & Ginger Beer Cornbread Muffins turned out- with the ginger and honey being a match made in heaven! 

Be sure to enter to win a Sampler Pack of Reed's Ginger Brews below!
 

Ingredients:

Makes 12 muffins or one loaf
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • 3 Tbsp honey, separated
  • 2 eggs, beaten
  • 1 12oz bottle of Reed's Ginger Brew 
  • 1 tbsp butter, melted

Directions:


  1. Preheat oven to 350 degrees. 
  2. Grease a 12 cup muffin tin.
  3. Mix together flour, cornmeal, baking powder, 2 tbsp honey, eggs, and Ginger Beer together in a large bowl.
  4. Scoop batter evenly into muffin tin cups.
  5. Bake for 20 minutes, until golden.
  6. Let cool slightly then remove to a plate.
  7. Mix together remaining 1 tbsp honey and melted butter and brush on tops of warm muffins. 
  8. Delicious served warm with a bowl of homemade soup like my Chipotle Four Bean Veggie Chili!



Note: These muffins are hearty and thick. If you would like them to be slightly

 fluffier add one more egg. 

 
Reed's Ginger Brew is a homemade ginger ale using 17 grams of fresh ginger root, lemon, lime, honey, cane sugar, pineapple, herbs and spices.
 The flavor went perfectly with the honey cornbread mixture!
Mix together flour, cornmeal, baking powder, 2 tbsp honey, eggs, 
and Ginger Beer together in a large bowl.
Whisk until combined.
Scoop batter evenly into a greased12 cup muffin tin.
Bake at 350 degrees for 20 minutes. 
Mix together 1 tbsp melted butter and 1 tbsp honey.
Remove muffins from the oven and let cool slightly before transferring them to a plate. 
Brush tops of warm muffins with honey butter.
You can see the difference in texture when I added eggs to the recipe. 
Not so thick and just as tasty!
Serve warm with a big bowl of soup! 
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