Today is the first day of autumn. What better way to celebrate than with a harvest meal.
We have here another recipe that uses Bisquick baking mix.
Beer and Cheese Muffins are quick to make and a tasty bread to serve with Chili Con Carne or a hearty fall soup, such as Sweet Potato and Pear, Grilled Tomato Basil or Carrot Ginger Soup.
Fresh from the oven, Beer and Cheese Muffins are a great addition to any meal
Choose a beer that you like to drink because it’s flavour will accent these muffins.
Very Yummy!
Beer and Cheese Muffins
Print recipe| Serves | 9 - 12 medium muffins |
| Inspiration | Originally published in the Hamilton Spectator |
Ingredients
- 2 Cups Bisquick Baking mix
- 1/3 cup white sugar
- 8oz your favourite beer
- 1/4 cup grated Asiago cheese (or grated old white cheddar)
Directions
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Mix Bisquick, sugar and cheese. Add the beer.  | |
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Stir with a fork just until all mix is dampened  | |
| Preheat the oven to 400 deg F. Grease large sized muffin tins and heat in the oven for one minute. | |
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Spoon the muffin mixture into thehot greased muffin tins, about 2/3 full.  | |
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Bake in oven for 14 - 18 minutes or until muffins are nicely browned and a cake tester comes out clean.  | |