Beer Cheese Muffins Recipes

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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

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.

BEER & CHEESE MUFFINS



Beer & Cheese Muffins image

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

1 cup flour
3/4 low-fat cheddar cheese
4 teaspoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup beer
1 egg (beaten)

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.

CHEDDAR CHEESE MUFFINS



Cheddar Cheese Muffins image

Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Provided by Whitney Carson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g

MY MOM'S BEER MUFFINS



My Mom's Beer Muffins image

Make and share this My Mom's Beer Muffins recipe from Food.com.

Provided by ICook4dannyPuddin

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 3

2 cups Bisquick
6 ounces beer
1 tablespoon sugar

Steps:

  • grease muffin tins.
  • mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes.
  • makes 1 dozen.

Nutrition Facts : Calories 96, Fat 3.1, SaturatedFat 0.8, Cholesterol 0.4, Sodium 255.8, Carbohydrate 14.2, Fiber 0.4, Sugar 3.4, Protein 1.7

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

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

IRISH BEER CHEESE PUFFS



Irish Beer Cheese Puffs image

While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.

Provided by Chef John

Categories     Appetizers and Snacks

Time 1h30m

Yield 12

Number Of Ingredients 16

4 tablespoons Irish-style butter
½ cup Irish stout beer (such as Guinness® Extra Stout)
½ teaspoon kosher salt
½ teaspoon white sugar
½ cup all-purpose flour
2 large eggs
¾ cup grated sharp Irish Cheddar cheese, plus more to taste
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped leeks, washed thoroughly and drained
½ teaspoon kosher salt, or more to taste
2 tablespoons water, or as needed
½ cup sliced green onions
1 tablespoon fresh lemon juice
½ cup mascarpone cheese
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 159 calories, Carbohydrate 7.2 g, Cholesterol 60.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 251.8 mg

SAVORY CHEESE MUFFINS



Savory Cheese Muffins image

These muffins are a savory addition to your favorite breakfast or brunch. Your family will love them, and you can whip them up in a hurry!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup skim milk
1/4 cup butter, melted
1/2 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts :

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