Dill and Beer Muffins (adapted slightly from Kevin D. Weeks)
from 3/7/09 Fork You Live
3 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 12 ounce bottle of dark beer
1 tablespoon stone ground mustard
1/2 cup chopped dill (loosely packed)
Preheat oven to 400 degrees. Grease a 12 cup muffin tin (or use a non-stick one).
Sift dry ingredients together in a medium bowl. Stir in beer and mustard. Fold in dill.
Scoop batter into muffin tins. Bake for 20-25 minutes, until the tops are burnished. Serve immediately.
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