Since I've been sitting on a large batch of stout, waiting for bottles to become available for filling from the carboy, I've been investigating other uses for stout. So far, I'm happy to report success with recipes for "Stout and Ginger Muffins" and "Beer Bread"; the recipes follow:
Stout & ginger muffins
Ingredients
2 1/2 cups plain flour
1 1/2 cups brown sugar
2 tsp ground ginger
1 tsp baking powder
375ml stout (room temperature)
2 eggs, lightly whisked
75g butter, melted
Method
Preheat oven to 200°C.
Sift the flour into a large bowl.
Stir in the sugar, ginger, baking powder and salt.
Make a well in the centre.
Add the stout, egg and butter, and stir until just combined.
Spoon the muffin mixture evenly among the prepared pans.
Bake in oven for 15 minutes.
Beer Bread
Ingredients
3 cups plain flour
3 tsp baking powder
1 tbsp white sugar
~400 ml stout
Method
Mix and bake at 200°C for about 45 minutes.
There are many simple beer bread recipes out there, so I plan to try a range of breads in the coming weeks.