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Beer-Pimiento Cheese Muffins

Beer-Pimiento Cheese Muffins

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

Southern Living JANUARY 2012

  • Yield: Makes 1 1/2 dozen
  • 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.

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Beer-Pimiento Cheese Muffins recipe

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