Gluten-Free Savory Beer Pimento Cheese Muffins
Tomorrow is International Beer Day. Now I don’t know a whole lot about beer, so I may not be able to give you advice on which beers to go drink on this “holiday,” but I will say this – make sure they are gluten-free! Gluten-free beers are not nearly as plentiful as gluten-filled beers in the supermarkets around the country, but they are out there. I suggest looking at a store like Total Wine or another large liquor store that might have a wide variety of beers from all over. There you might be able to find several gluten-free beers (sometimes by the bottle and you can create your own 6-pack) that you can then take home and sample for International Beer Day.
Or if you, like me, would rather cook with beer than drink it, might I suggest these delicious Gluten-Free Savory Beer Pimento Cheese Muffins? Made with a light gluten-free beer, these are a fun way to celebrate this holiday without drinking. They are flavorful, satisfying, and make excellent snacks, breakfasts, or sides to dinner.
Recipe notes: Double check that your beer says “gluten-free” and even better if it is Certified Gluten-Free by an organization such as the GFCO. I used my own flour blend for this recipe, which you can get here. Everything else is pretty straightforward and you likely have many of the ingredients in your pantry already.
- Gluten-free non-stick cooking spray
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 1 (12-ounce) bottle gluten-free beer
- 3 tablespoons honey
- 2 tablespoons melted butter
- 4 ounces sharp cheddar cheese , grated (1 cup grated)
- 6 tablespoons diced pimentos , drained
- 1 teaspoon fresh thyme leaves
Preheat the oven to 375 degrees. Spray a standard 12-count muffin pan with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the beer, honey, and melted butter and stir to combine. Stir in the cheese, pimentos, and thyme leaves.
Divide the batter evenly among the muffin tins and bake 14-18 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.