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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cheddar Beer Muffins

Source: dLife

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

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	88.1

Total Carbs	14.5 g

Dietary Fiber	0.6 g

Sugars	1.0 g

Total Fat	1.2 g

Saturated Fat	0.2 g

Unsaturated Fat	0.0 g

Potassium	14.5 mg

Protein	3.2 g

Sodium	228.0 mg

Dietary Exchanges 1.2 Fat, 0.0 Vegetables, 0.8 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 cup reduced fat baking mix 0.5
0 1/2 cup cornmeal 0.75
0 3/4 cup Cheese, cheddar, fat free, shredded 0.5
0 1/2 cup fresh chopped green onion 2.0
2 tsp dry mustard 1.0
1 tsp dried dill weed 12.0
12 floz Beer, light

Directions

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