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Monday, August 19, 2013

Soup and Muffins Make a Meal

Janet Groene’s
Dilly Cheese Beer Muffins
    For camping I love disposable foil muffin pans. It’s easy to keep one pan of these savory muffins for yourself and tote the second one to campground neighbors next door.

12-ounce can or bottle of beer
4 cups biscuit mix
2 tablespoons white or brown sugar (optional)
1 tablespoon dried dillweed
1/3 cup grated Parmesan cheese

    Pre-heat  the oven to 450 degrees. Spray or grease a 12-cup (or two  six-cup) muffin tins. Pop open the beer and let it breathe while you mix biscuit mix, sugar, dill and cheese in a bowl.  Fold in beer just until everything is evenly moistened. Do not beat. Fill muffin cups no more than 2/3 full and bake 10 minutes or until puffy and golden.

See Janet Groene’s RV-ready recipes at

    RV cook tip of the week: one reason for hotspots in many RV ovens is failure to pre-heat thoroughly. Allow 20 minutes.

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