BISQUICK LOWER FAT ZUCCHINI NUT MUFFINS

Bisquick Lower Fat Zucchini Nut Muffins image

Provided by Karen Anne Newton RN

Time 23m

Yield 12 muffins

Number Of Ingredients 9

2 cups Bisquick reduced-fat baking mix
1/3 cup granulated sugar
1/2 cup walnuts, finely chopped
1 tablespoon cinnamon
2/3 cup Carnation Evaporated Milk
2 tablespoons enova vegetable oil
1 egg
1 tablespoon pure vanilla extract
1 cup finely shredded zucchini, unpeeled

Steps:

Heat oven to 400ºF.
Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
In a small mixing bowl, mix the dry ingredients.
In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
Divide batter evenly among cups.
Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

Nutrition Facts : Calories 104.5, Fat 7, SaturatedFat 1.4, Cholesterol 21.7, Sodium 22.1, Carbohydrate 8.6, Fiber 0.8, Sugar 6, Protein 2.4