Beer-Cheese Muffins

Ingredients

• 2.5 cups biscuit and baking mix low-fat
• 0.5 cup cornmeal 
• 1 teaspoon dillweed dried
• 2 teaspoons mustard dry
• 0.5 cup green onions chopped ( 2 large)
• 12 ounce beer light canned
• 3 ounces cheddar cheese shredded reduced-fat

Equipment

• oven

Directions

1. Combine first 6 ingredients; stir well.
2. Add beer, stirring just until dry ingredients are moistened.
3. Spoon batter evenly into muffin pans coated with cooking spray, filling two-thirds full.
4. Bake at 375 for 25 minutes or until golden.
5. Remove from pans immediately.