Beer Cheese Muffins

Disappointed with these. A bit dry and dense. They needed an egg or butter.
Liked the dill taste though.

Beer Cheese Muffins
Source: CL Low Fat Low Calorie Q/E cookbook
Servings 1.5 dozen
Posted by Jillybean03 (Jill)
Date 8/23/04

Comments (Jill's)) These are good basic muffins with a little bit of cornmeal. You could play with the add-ins... I think chives, green chiles, jalapenos and/or garlic would make welcome additions/substitutions.

2 1/2 cups low-fat biscuit/baking mix
1/2 cup cornmeal
3 oz shredded reduced fat cheddar
1/2 cup (2 large) chopped green onions
2 tsp dry mustard 1 tsp dried dill weed
1 (12 oz) can light beer (al's note- I used heinekin...got to use it somehow)

Instructions

1. Combine first 6 ingredients; stir well. Add beer, stirring until dry ingredients are just moist.
2. Spoon batter evenly into muffin pans coated with cooking spray - about 2/3 full (I used a 2 T. measure). Bake at 375 for 25 minutes or until golden. Remove from pans immediately.

Per muffin: 94 cal; 2.2g fat; 3.1g protein; 15.3g carb; 0.4g fiber; 3mg cholesterol; 230 mg sodium