BEER AND CHEESE MUFFINS
Provided by Author: Karen Kerr
Categories Breakfast, lunch, muffins
Yield Yield: 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and line a 12 cup muffin pan with paper liners.
- Whisk together the flour, sugar, baking powder, salt, and pepper in a medium bowl.
- In a large bowl, whisk together the egg, butter, and mustard. Slowly add the beer while whisking, until the foaming dies down. Add the cheese and stir. Add the flour mixture and stir with a rubber spatula until all of the flour has been absorbed.
- Using an ice cream scoop, fill the 12 cavities of the muffin tin, about 3/4 full. Bake for 20 minutes. Cool the pan on a wire rack for 10 minutes. Remove the muffins from the pan to a wire rack and cool for an additional 5 to 10 minutes before serving.
WISCONSIN BEER CHEESE MUFFINS
Make and share this Wisconsin Beer Cheese Muffins recipe from Food.com.
Provided by Bill Hilbrich
Categories Quick Breads
Time 23m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400F and lightly grease muffin tin.
- Mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese.
- Spoon into prepared muffin tins and bake for 18 to 20 minutes.
- When done let them sit for 5 minutes before taking them out of the pan.
BEER & CHEESE MUFFINS
What else needs to be said? Great with chili, beer cheese soup, tortilla soup, or as a morning after breakfast...if you're up for it.
Provided by F-16 momma
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Measure out 2/3 cup beer-drink rest.
- Preheat oven to 375°F.
- Spray 6 muffin cups with nonstick cooking spray.
- Spoon flour into measuring cup& level off.
- Combine flour, cheese, sugar, baking powder, baking soda, and salt and mix well.
- Add beer and egg, and stir into dry mixture until just moistened.
- Divide evenly into muffin cups (about 3/4 full).
- Bake 17-22 minutes, or until golden brown and toothpick inserted into center comes out clean.
- Best served warm-- great with chili or tortilla soup.
BEER MUFFINS
This recipe is just the thing to toss together at the end of a hectic day when you don't have the time to make a yeast-raised biscuit! You can soak the raisins in hot water if you have the time or substitute other fruits if you're out of raisins.
Provided by MARBALET
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups.
- In a large bowl, combine baking mix, sugar, raisins and beer; stir until smooth. Pour batter into prepared muffin cups.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 37.7 g, Cholesterol 0.7 mg, Fat 5.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 462 mg, Sugar 15.3 g
CHEESE DIP WITH BEER
This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.
Provided by PJ's kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
- Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g
MINI BEER PIMIENTO CHEESE MUFFINS
Bake these savory muffins made with pimientos, cheese and Original Bisquick® mix - a great snack, side or appetizer.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Lightly spray 48 mini muffin cups with cooking spray.
- In large bowl, mix beer, pimientos, egg and onion. Stir in Bisquick mix just until blended. (Batter may be lumpy.) Stir in cheese. Spoon batter into muffin cups.
- Bake 13 to 15 minutes or until lightly browned. Remove from pan to cooling rack. Cool 10 minutes. Serve warm.
Nutrition Facts : Calories 65, Carbohydrate 7 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 156 mg
CLASSIC BEER ROLLS
Enjoy this classic roll made using Original Bisquick® mix that's ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
- In large bowl, combine Bisquick mix, beer, sugar and cheese. Spoon mixture into muffin cups. Bake 15 to 18 minutes or until golden brown. Cool in pan 5 minutes. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Roll, Sodium 300 mg, Sugar 3 g, TransFat 1 g
TRIPLE CHEESE & ONION MUFFINS
Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven
Provided by Sarah Cook
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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