With tofu, udon noodles, and delectable Asian veggies like bok choy and shiitake mushrooms, this soup is savory and vegan.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 15 |
| Yield: | 15 peanut muffins |
Ingredients
- 4 cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups pale ale or lager beer
- 1 cup chopped peanuts
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin tin.
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
- Bake for 25 minutes in the preheated oven, or until browned and firm. Cool in the pan for about 5 minutes before removing and cooling on a wire rack.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 294 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These are not your typical muffin. Very dense. By themselves they don’t taste very good. Really dry. However if you spread some Nutella on them? Yum. I baked them in paper cups which turned out to be a bad idea, the bottoms stuck to the paper. The sides of the muffin didn’t though so we are just cutting off the bottoms.
Thought it was a good idea at the time…the recipe was pretty bad, dry, not much taste. No one in my family liked them.