Beer-Pimiento Cheese Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cracker topping adds a crunchy surprise. Serve the mini version as party bites. 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) |
Directions:
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.
3. TRY THIS TWIST!
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.
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