ith fork.
Stir in Bisquick mix, milk and oil just
5 minutes.
Yield: 10 muffins.
Note: As stated above
Preheat oven to 400.
Spray muffin tins with Cooking spray.
Beat eggs.
Stir in Milk, oil and Bisquick until moistened.
Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
Divide batter into tins, sprinkle with cheese.
Bake 18-20 minutes.
Stir together muffin batter ingredients for 30 seconds.
Bake at 400 degrees in greased mini-muffin tin for 10-12 minutes.
Cool slightly and roll tops of muffins in melted butter, then cinnamon sugar mixture.
Makes 24 mini muffins.
Mix together biscuit mix and sugar.
In separate bowl combine, egg, milk, vegetable oil.
Add liquid ingredients to dry mix and beat lightly until well combined.
Do not over mix as it will result in tough muffins.
Fold in 3/4 - 1 cup semi-sweet chocolate chips, depending on taste.
Pour into greased muffin tins and bake at 375 degrees for 15-20 minutes depending on muffin cup size. Makes 12-18 muffins depending on muffin cup size.
rovide the sweetness to these muffins. Using frozen bananas (defrosted before
Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Mix together Bisquick, cornmeal, sugar and wheat germ. Whisk together buttermilk, Egg Beaters and melted butter then stir into dry ingredients. Fold in zucchini and scallion. Distribute between muffin liners and bake for 15 mins, or until lightly browned. Serve warm.
Preheat oven to 400 degrees.
Thoroughly combine Bisquick, sugar, and spices.
In a separate bowl, combine milk, pumpkin, egg, and oil.
Stir both mixtures together til just moistened.
Fill greased muffin pan.
Bake for 20 minutes or til done when tested with a toothpick.
In a large bowl mix ingredients well until smooth.
Pour into greased 8 or 9 inch cake pan (round or square, your choice).
Place in steamer and steam for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
I you desire you may spread cake with butter while hot and sprinkle with sugar or sugar and cinnamon.
Optional: if you have a large steamer you can make muffins.
Fill muffin tins 2/3 full and steam for 20 minutes or until a wooden pick comes out clean.
Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups.
Mix the orange peel, oj, brown sugar, applesauce and egg in a large bowl. Stir in the Bisquick just until moist. Stir in almonds. Divide batter evenly among muffin cups.
Make streusel topping by mixing all of the ingredients together in a medium bowl until crumbly. Sprinkle on top of the muffins.
Bake 13-15 minutes until golden brown.
Preheat oven to 375\u00b0F.
Combine Bisquick, cornmeal, eggs and milk.
Add sausage and milk, mix well.
Add remaining ingredients and mix well.
Grease muffin pans with cooking spray.
Do not use liners as the muffins will stick.
Fill muffin cups almost to the top.
Bake regular sized muffins for 15-18 mins.
Bake mini muffins 9-12 minutes.
ntil the tops of the muffins are golden and a toothpick
Mix together Bisquick, sugar, cinnamon and applesauce.
Add remaining ingredients and mix together with spoon for 30 seconds. Drop into muffin tins.
Bake 12 minutes at 400\u00b0.
When removed from oven, dip tops of muffins in melted butter and then in cinnamon sugar (1/3 cup sugar plus 1/2 teaspoon cinnamon).
Makes 12 muffins.
In a large bowl, combine Bisquick and sugar. Mix well. Gradually add beer and stir until well incorporated. Divide batter equally into well-greased 12 count muffin tin. Bake in preheated 350\u00b0 oven for 40 to 45 minutes or until muffins are large and puffy and lightly browned on top. Makes 12 muffins.
In large bowl combine Bisquick and sugar; stir in beer until well combined.
Divide batter equally in well greased 12 count muffin tin.
Bake at 350\u00b0 for 40 to 45 minutes or until muffins are large and puffy and lightly brown on top.
Note: Only three ingredients. You cannot taste the beer, but the malt and sugar make muffins rise.
Brown sausage and drain well. Set aside. Mix together Bisquick, shredded cheese, Italian seasoning and red pepper. Stir in sausage. Mix soup with 1/2 can water and add to Bisquick mixture. Stir together until sticky dough forms. Spoon into well-greased muffin pan. Bake at 400\u00b0 for 15 to 20 minutes. Makes 40 mini muffins.
Heat oven to 400\u00b0F
Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
Stir milk, oil and egg until blended.
Stir in Bisquick mix and sugar.
Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
Set aside.
For the muffins:
Adjust oven rack to
Pour milk over Bran Buds; let stand 5 minutes.
Mix sugar with Bisquick.
Add egg to Bran Buds, then add Bisquick mixture gradually.
Blend with fork.
Add raisins or nuts.
Bake at 400\u00b0 for 20 to 25 minutes.
Yield:
12 muffins.