Pimiento-Cheese Muffins

 

Quick Bread

Pimiento-Cheese Muffins

12 ounces beer, at room temperature

1 large egg

1 (4-ounce) jar diced pimento, drained

2 tablespoons minced onion

4 cups baking mix, such as Bisquick

2 cups (8 ounces) shredded sharp Cheddar cheese

Heat oven to 400 degrees. Beat the egg; stir in the beer, pimiento and onion. Stir in the baking mix just enough to blend without any big lumps. Stir in the cheese. Coat 18 muffin cups with cooking spray. Spoon batter in to about 3/4 full. Bake 13 to 15 minutes or until lightly browned. Remove from pan to a wire rack, and let cool 10 minutes before serving. Makes 18.

Per muffin: 191 calories (42 percent from fat), 8.5 g fat (4.1 g saturated, 1.5 g monounsaturated), 26 mg cholesterol, 6.2 g protein, 18.8 g carbohydrates, 0.8 g fiber, 427 mg sodium.

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