Beer-Pimiento Cheese Muffins

From Southern Living Magazine.

Beer-Pimiento Cheese Muffins

Serves 18
Cook time 38 minutes


  • 1 12 oz Bottle Beer (room temperature)
  • 1 jar Diced Pimiento (4 oz) (drained)
  • 1 Large Egg
  • 1 teaspoon Onion (finely grated)
  • 4 cups All-Purpose Baking Mix
  • 2 cups Sharp Cheddar Cheese
  • 1 cup Crushed Bite-size Cheddar Cheese Crackers (about 1-1/2 cups crackers)


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.


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.
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.

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