March 17th is St. Patrick’s Day, and it was obvious that I had to come up with a recipe for a beer cake. So I tried several recipes, and this one is the easiest to make: gluten-free beer muffins! Inspired by Irish cakes… A delight!
After baking them, I advise you to taste them quite quickly, because when they cool down in the fridge, the taste of beer is quite strong and they become dry quite quickly! I didn’t go to any extremes with beer… so, for a good taste before starting an aperitif, this gluten-free beer muffin recipe is really not bad!
Come on, let’s go for about 12 muffins, you’re going to need:
- 120 grams of rice flour
- 80 g of cornstarch
- 50g of sugar (you can go up to 100g)
- 35 cl gluten-free beer (I took a lager I found in a supermarket in Spain)
- 30g of cocoa
- 30g of dark chocolate
- 2 eggs
- 60g of butter
- A yeast sachet
STEP 1: Start by preheating your oven to 170°. Then heat 10 cl of beer in a saucepan until your beer is simmering.
STEP 2: Then add the cocoa and the rest of the beer to the pan. Heat for 5 to 7 minutes, then take it off the heat and wait for it to cool down a bit.
STEP 3: In another bowl, whisk your eggs with sugar and then add the melted butter.
STEP 4: Add to this mixture, your cocoa beer preparation and mix well.
STEP 5: Then pour in your flour, the chocolate pieces and the yeast. You’ll see, your preparation seems quite liquid but that’s normal with this amount of beer!
STEP 6: Pour your gluten-free beer muffin dough into muffin tins and bake in an oven at 170° for 35 minutes.
Enjoy hot, or warm!
Cheers to you, and above all go in moderation, these little gluten-free beer muffins are so original that they will make your head spin!
Chloé
