BISQUICK ZUCCHINI NUT MUFFINS

Bisquick Zucchini Nut Muffins image

Provided by Karen Anne Newton RN

Time 28m

Yield 12 muffins

Number Of Ingredients 9

2 cups original Bisquick baking mix
1/3 cup sugar
1/2 cup finely chopped walnuts
1 tablespoon cinnamon
2/3 cup 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.
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 190.2, Fat 10, SaturatedFat 2.2, Cholesterol 22.1, Sodium 277.3, Carbohydrate 21.2, Fiber 1.2, Sugar 8.4, Protein 4