Gluten-Free Savory Beer Pimento Cheese Muffins
Gluten-free non-stick cooking spray
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.