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.
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.
Time 35m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups. Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Time 25m Yield 12 muffins Number Of Ingredients 3 Steps:
grease muffin tins. mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes. makes 1 dozen.
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.
Time 1h30m Yield 12 Number Of Ingredients 16 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can. Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky. Add ¾ cup Cheddar cheese and cayenne and stir until incorporated. Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff. Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes. Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning. Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes. Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling. Serve cheese puffs with spread.
More about “beer cheese muffins recipes”
Time 35m Yield 1 dozen. Number Of Ingredients 7 Steps:
In a bowl, combine flour, baking powder and salt. Mix egg, milk and butter; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until golden brown.
