Rosemary Beer Bread Muffins
So when I was a broke, just-out-of-college, newly minted adult, I was always looking for recipes I could make that were cheap and easy. I didn't have the appreciation, at that time, for in-depth, slow food recipes. I made several desperately bad concoctions involving cream of mushroom soup that shall not be repeated!
One of the recipes I loved making though was beer bread. I felt awesome because I was making my own bread (hello, just call me Martha Stewart), and because the recipe was dead easy.
The fact remains that this vegan, beer bread muffin recipe is still dead easy. But, it doesn't taste like my other novice cook recipes. To be clear, I don't blame myself for the terrible food - it was just bad recipes and I didn't know that sometimes every slap-dash recipe is not going to turn out as great as you expect. Deb Pearlman, author of the Smitten Kitchen blog, says that there's no bad cooks, just bad recipes.
Sometimes, the quick + easy stuff turns out great though. Enter these rosemary beer bread muffins - made mostly with whole wheat flour. I used two cups whole wheat flour and one cup all-purpose - although you could certainly make it all whole wheat - I just prefer the taste and texture of the 2 to 1 ratio.
Please enjoy! And let me know if you have any ideas for other great, easy recipes!