Source: dLife

An alternative to the dinner roll, this muffin is made with beer, cheese, and cornmeal.

Servings

2.5 cup reduced fat baking mix
0.5 cup cornmeal
0.75 cup Cheese, cheddar, fat free, shredded
0.5 cup fresh chopped green onion
2 tsp dry mustard
1 tsp dried dill weed
12 floz Beer, light

1 Preheat oven to 375 degrees.
2 Line muffin tins with paper cups.
3 In a medium bowl mix together the biscuit mix, cornmeal, cheddar cheese, green onions, dry mustard, and dill weed.
4 Add the beer, stirring until dry ingredients are moist.
5 Pour into muffin pan, filling each cup approximately 2/3 full.
6 Bake until golden brown, about 25 minutes.
7 Immediately remove muffins from pan to prevent sticking. Serve warm.

When the bread bakes, the alcohol is evaporated, leaving only the flavor of the beer.