BEER BREAD MUFFINS

BEER BREAD MUFFINS 4 cups Bisquick 4 tablespoons granulated sugar 1 can or bottle (12 oz.) beer, room temperature. (dark or medium works best in our opinion but you can use any favorite beer) 4 tablespoons butter, melted Flake Sea Salt (or regular) for sprinkling Preheat oven to 375F. Spray muffins tins with non-stick baking spray. In a large bowl, combine the bisquick, sugar, and beer and mix well. Pour batter into muffin cups and bake at 375 for 10 minutes or until beginning to brown. Remove muffins from oven. Brush each muffin with butter and sprinkle lightly with salt. Return the muffins to the oven and bake an additional 5-10 minutes or until muffins are golden brown on top. Transfer muffins from the oven and remove immediately from the pan. Muffins are best eaten hot.