Beer-Pimiento Cheese Muffins

recipe
The cracker topping adds a crunchy surprise. Serve the mini version as party bites.

Yield:

Makes 1 1/2 dozen

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 38 Minutes

Ingredients

1 (12-oz.) bottle beer, at room temperature
1 (4-oz.) jar diced pimiento, drained
1 large egg
1 teaspoon finely grated onion
4 cups all-purpose baking mix
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup crushed bite-size Cheddar cheese crackers (about 1 1/2 cups crackers)

Preparation

1. Preheat oven to 400°. Stir together first 4 ingredients; stir in baking mix just until ingredients are blended. (Batter may be lumpy.) Stir in cheese. Spoon batter into lightly greased 12-cup muffin pans, filling 18 cups three-fourths full. Sprinkle with crushed crackers.

2. Bake at 400° for 13 to 15 minutes or until lightly browned. Remove from pan to a wire rack, and let cool 10 minutes.

TRY THIS TWIST!

Miniature Beer-Pimiento Cheese Muffins: Omit Cheddar cheese crackers. Pour batter into 2 lightly greased 24-cup miniature muffin pans. Bake and cool as directed. Makes: 4 dozen.

 

Note:

We tested with Bisquick Original Pancake and Baking Mix.

Inspired by Patsy Bell Hobson, Liberty, Missouri,

January 2012
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