Mini Beer Pimiento Cheese Muffins Food

MINI BEER PIMIENTO CHEESE MUFFINS

Mini Beer Pimiento Cheese Muffins image

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

Ingredients

1 bottle (12 oz) beer, room temperature
1 jar (4 oz) diced pimientos, drained
1 egg
1 teaspoon finely grated onion
4 cups Original Bisquick™ mix
2 cups shredded sharp Cheddar cheese (8 oz)

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

BEER AND CHEESE MUFFINS

Beer and Cheese Muffins image

Provided by Author: Karen Kerr

Categories Breakfast, lunch, muffins

Yield Yield: 12 servings

Number Of Ingredients 10

Ingredients

2 1/4 cups (12 1/5 ounces) unbleached all purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, room temperature
4 tablespoons butter, melted and cooled
2 teaspoons Dijon mustard
1 1/4 cup (10 ounces) beer
1 1/4 cups coarsely shredded Fontina cheese (or cheese of your choice) (5 ounces)

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.

PIMENTO CHEESE BISCUITS

Pimento Cheese Biscuits image

This recipe for Pimento Cheese Biscuits will quickly become your favorite!

Provided by The Southern Lady Cooks

Categories Breakfast

Time 30m

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon white granulated sugar (optional)
1/2 teaspoon garlic powder
Pinch cayenne (optional)
6 tablespoons butter
1 4 ounce jar pimentos, drained
1 cup shredded sharp cheddar cheese
1 1/4 cups buttermilk
Smoky paprika (optional)

Steps:

Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl. Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour.
Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pickup). Put dough out onto a floured surface and cut into biscuits.
Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk. I use buttermilk. Sprinkle on smoky paprika. Bake in preheated 425 degree oven for 12 to 15 minutes until brown on top. Makes 18 biscuits.

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