One of the traditions of The Masters is the food. They are famous for their pimento cheese and egg salad sandwiches. I've made my own versions on the blog. Both are great. This year I decided make some pimento cheese muffins. I modified one of my favorite cheesy muffin recipes by adding pimento cheese to them. They were great! We don't even like pimento cheese and we loved these cheesy muffins. They are perfect for snacking during the tournament, breakfast, lunch, dinner or even tailgating this fall!
One note on the pimento cheese in this recipe. I made these with a couple of different brands of prepared pimento cheese. I highly recommend using Palmetto brand pimento cheese. I found it in the refrigerated section of the grocery store - near the shredded cheese or cream cheese. It is packed full of cheese and wasn't an orange goopy mess. Palmetto has several varieties - plain, jalapeño and bacon. I used the bacon in this batch, but I plan on making a batch with the jalapeño pimento cheese soon! (Palmetto doesn't know me, I just think it is the best for this recipe)
Pimento Cheese Muffins
- 1 1/2 cups Bisquick
- 3/4 cup buttermilk
- 1 1/2 Tbsp sugar
- 1 cup pimento cheese (Palmetto brand)
Preheat oven to 425. Spray a mini muffin pan with cooking spray. Set aside.
Combine Bisquick, sugar, buttermilk and pimento cheese. Add a few tablespoons more of buttermilk if dough is too thick.
Scoop a heaping tablespoon of dough into each well of mini muffin pan.
Bake for 10-12 minutes.
CONNECT WITH PLAIN CHICKEN