I've been making this beer bread since before I was allowed to buy beer, and the best part is always the crispy buttery crust.
About a year ago it occurred to me that I could end the fights over who gets the butt piece if I would make it in muffin tins instead of a loaf pan.
This is my go to for venison stew, but last night we had it with hamburger and potatoes.
3 c self-rising flour
3 Tbsp sugar
1 can beer
Stir the ingredients together, scoop large spoonfuls into greased muffin tins, bake at 375 for 20 - 25 minutes. Brush with melted butter, bake 5 more minutes.