In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour, green pepper, pimiento, and cheese to make a stiff batter. Place in greased muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. |
Bake at 375oF for 15 to 20 minutes or until done. Remove from cups; cool on wire rack.