Name: Beer-Pimiento Cheese Muffins
Total time: 38 min
Yield: Makes 1 1/2 dozen
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 s crackers)

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Recipe Summary

total:

38 mins

hands-on:

15 mins

Yield:

Makes 1 1/2 dozen

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 s crackers)

Directions

Step 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.

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Step 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.
Step 3
TRY THIS TWIST!
Step 4
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.

Chef's Notes

We tested with Bisquick Original Pancake and Baking Mix.

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Beer-Pimiento Cheese Muffins

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Recipe Summary

Ingredients

Directions

Chef's Notes

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All Reviews for Beer-Pimiento Cheese Muffins

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Beer-Pimiento Cheese Muffins

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Reviews

All Reviews for Beer-Pimiento Cheese Muffins